About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
1 cleaned chicken weighing about 1 kg (or, if you prefer, 1 kg of, chicken breasts), 1 small onion, 2 lemons, 1 garlic clove, 250 g Pauls natural yoghurt, Carapelli extra-virgin olive oil, to taste, 2 spoonfuls of Beaufor white vinegar, 1 teaspoon of Kotanyi black pepper, 1 teaspoon ground ginger, ½ teaspoon of powdered red hot chilli pepper, 1 teaspoon and a ½ of coriander seeds, 1 teaspoon and a ½ of cumin seeds, ½ teaspoon of powdered curcuma, salt, parsley leaves (for garnishing).
1. Peel and grind the garlic finely in a mortar. Clean and peel the onion, and cut into thin slices. Squeeze and filter into a bowl the juice of 1 lemon; add the garlic, the onion, the salt and all the spices and mix well. Add the Pauls yoghurt, the Beaufor vinegar and two spoonfuls of Carapelli oil, and mix until you get a uniform sauce.
2. Cut (or have the butcher cut) the chicken in quarters. With a sharp knife make some cuts in the legs and the breast of the chicken; transfer it into a bowl that can be placed in the fridge and spread it evenly with the spice sauce and the yoghurt, so that it becomes flavoured. Leave it in the fridge, covered, for 12 hours (it would be ideal to prepare the marinade the night before you cook the chicken, letting it rest for the whole night, or in the morning to cook the chicken in the evening).
3. Warm up the oven to 180°.
4. Remove the chicken pieces from the marinade and lay them out in an oven dish with the bottom covered in Carapelli oil, or on the grate, with the oven plate to gather the sauce.
5. Cook for 40-50 minutes, pouring the sauce and a little oil on every so often, until the chicken is nicely golden.
6. Serve hot, accompanied by its cooking juices, in a dish garnished with slices of lemon and parsley leaves.