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.
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.
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.
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.
