Combine cream stock, garlic, ginger, lemon and spices in a large resealable bag and mix well.
Add chicken thighs to bag and toss, ensuring they are well coated. Marinate in the refrigerator for 2-3 hours (up to overnight for a more intense flavour).
Remove chicken from marinade and transfer to a roasting pan. Bake for 30 minutes or until fully cooked at 350°F (180°C) or grill chicken on a BBQ.
Serving
Suggestions
serve with warmed naan bread and an optional tzatziki style sauce
Originally Submitted
6/20/2013
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