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Chicken thighs with smokey spiced yogurt

You could use chicken fillets instead of thighs but thighs are a clear winner on flavour.

4 people
30 min
Nutrition per serving
  • kcal
    434kcal
  • protein
    35g
  • total fat
    14g
  • saturates
    5.3g
  • iron
    1.9mg
  • carbs
    43g

Ingredients

  • 8 chicken thighs, skinned and boned

    300g Greek style yogurt

    1 teasp. honey

    3 tablesp. lemon juice

    5cm piece of fresh ginger, peeled and grated

    2 garlic cloves, peeled and chopped

    Salt and freshly ground black pepper

    1 teasp. ground cumin

    2 teasp. smoked paprika

    1 teasp. turmeric

    1 teasp. chilli flakes

    Handful of fresh coriander, chopped

  • Chop cherry tomatoes, cucumber and celery and toss in a little olive oil and lemon juice.  Season with salt and pepper and stir through some chopped coriander.

Chicken Thighs with Smokey Spiced Yogurt

  • 8 chicken thighs, skinned and boned

    300g Greek style yogurt

    1 teasp. honey

    3 tablesp. lemon juice

    5cm piece of fresh ginger, peeled and grated

    2 garlic cloves, peeled and chopped

    Salt and freshly ground black pepper

    1 teasp. ground cumin

    2 teasp. smoked paprika

    1 teasp. turmeric

    1 teasp. chilli flakes

    Handful of fresh coriander, chopped

Tomato, cucumber and celery salad

  • Chop cherry tomatoes, cucumber and celery and toss in a little olive oil and lemon juice.  Season with salt and pepper and stir through some chopped coriander.

Method

Copy Text

Set the oven to Gas Mark 6, 200°C, (400°F).

Place the yogurt in a bowl.  Add the honey, lemon juice, ginger, garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

Set aside half the yogurt mixture to serve with the cooked dish. Add the chicken thighs to the balance and mix well. Line a roasting tin with grease proof paper then add the chicken.  Place in the oven and cook for 20 minutes.

Remove from the oven, cover with foil and allow to sit for 5 minutes before serving.

To serve:  Serve with the Smokey Spiced Yogurt, the juices from the roasting tin, Pilaff rice and salad.

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Method

Copy Text

Set the oven to Gas Mark 6, 200°C, (400°F).

Place the yogurt in a bowl.  Add the honey, lemon juice, ginger, garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

Set aside half the yogurt mixture to serve with the cooked dish. Add the chicken thighs to the balance and mix well. Line a roasting tin with grease proof paper then add the chicken.  Place in the oven and cook for 20 minutes.

Remove from the oven, cover with foil and allow to sit for 5 minutes before serving.

To serve:  Serve with the Smokey Spiced Yogurt, the juices from the roasting tin, Pilaff rice and salad.