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Ferakh mashwi (ferakh mashwi): recipe illustration
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Ferakh mashwi (ferakh mashwi)

Ferakh mashwi is chicken marinated in yoghurt, turmeric and paprika, then grilled until the skin is golden and the flesh juicy. It often accompanies rice and salads at family meals.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

459 kcal per serving

Protein
45 g
Carbohydrates
3.3 g
of which sugars
2.1 g
Fat
29 g
of which saturated fat
7.5 g
Fiber
0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the yoghurt, crushed garlic, lemon juice, oil and all the spices in a large bowl.
  2. Lightly score the chicken pieces and rub them with the marinade.
  3. Cover and refrigerate for at least 2 hours, ideally overnight.
  4. Preheat the oven to 220 °C with the rack set high, or a barbecue on medium heat.
  5. Arrange the chicken on a tray lined with baking paper, making sure the pieces don't touch.
  6. Bake for 35 to 40 minutes, turning halfway through, until the flesh is no longer pink at the centre and the skin is golden.
  7. Sprinkle with fresh coriander and serve with rice and a salad.

Variations and tips

On the barbecue. Grill the chicken for 10 minutes on each side over medium heat, turning often so it doesn't burn.

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Original Ecomely recipe.