Marinated Chicken Buried in Coals
Ingredients
- 2 or 2.5 whole chickens or chicken legs, cut into pieces
- Sliced tomatoes
- Sliced zucchini
- Sliced onion
- Sliced potatoes
- Sliced carrots
- Sliced bell pepper
- Garlic cloves
- Hot peppers
- Lemons for slicing
Marinade
- 2 tablespoons pepper paste
- 1/2 teaspoon turmeric
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- 1 teaspoon dry coriander
- Pinch of black pepper
- Salt to taste
- 1 teaspoon MSG
- Juice of 1 lemon
- 1 tablespoon ghee and oil mixture
- 1 tablespoon Bukhari hot sauce
- Some fried onions
Preparation
Mix all marinade ingredients well
Apply the marinade to the chicken and marinate thoroughly
Prepare foil pans by stacking two and greasing the inside with ghee
Layer sliced tomatoes on the bottom of the pan
Add the remaining sliced vegetables on top, including zucchini, onion, potatoes, carrots, bell pepper, garlic cloves, and hot peppers
Place the marinated chicken on top of the vegetables, using half a chicken per pan
Top each pan with two lemon slices
Cover with butter paper and then wrap tightly with aluminum foil
Place the pans on embers and add a few embers on top
Cook for approximately 1 hour and 10 minutes, depending on the heat intensity
