Every time I open Facebook, some food video or the other pops up on my timeline. Inevitably, it features bacon. I love Bacon, my husband loves Bacon, I don’t know many people who don’t love bacon, so I get it.
But you know what doesn’t feature on any of these videos? Spice! Most of these videos marinate the meat in salt and pepper – one of my pet peeves – or it will be overly doused in cheese. Which is why, when I was thinking of an ingredient from B, Bacon came to my mind and I decided to make Bacon wrapped Atheli Chicken.
For the non Gujarati speakers reading this, Atheli basically means marinated. Most caterers make an ‘Atheli Marghi’ where the chicken is marinated in a variety of spices and then cooked on a slow flame in its own juices. Some use yogurt for the marination, some don’t and some make it with a gravy while others top it with Salli. It is one of the Parsi recipes where the taste changes every time it is made.
To my knowledge, Atheli Marghi hasn’t ever been made in an oven but this worked out really well in this instance. One needs to be careful to give the chicken the time to cook through inside (especially when using chicken legs) and not letting the bacon burn by keeping the temperature high.
I hope you enjoy this Parsi rendition of bacon wrapped chicken and will give it a go in your home too – make for a great starter alternative to Chicken Farcha, that’s for sure!
This post is part of my ongoing series on the blog, the A to Z of Parsi Food. In 2019, I am doing this by picking ingredients from the letters A to Z and trying to make unique Parsi tasting dishes with them. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.