Pair this delicious combo with some grilled roti when you serve and wow! It won’t take long to whip this up.
Chicken thighs
| ¾ tsp | Salt |
| 20 g | Fresh ginger, grated |
| 10 g | Garlic, finely sliced |
| 20 g | Coriander stems, finely sliced |
| 1 Tbsp | Lime juice |
| ½ tsp | Chilli powder |
| ¼ tsp | Turmeric |
| ½ tsp | Ground cumin |
| ¼ cup | Natural yoghurt (Main) |
| 2 Tbsp | Extra virgin olive oil |
| 500 g | Bone-in chicken thighs, and skin on (Main) |
| 1 handful | Mint leaves, finely chopped |
Apple and cucumber raita
| ½ | Green apples (Main) |
| ¼ | Cucumber (Main) |
| 250 g | Creme fraiche (Main) |
| 1 tsp | Honey |
| 1 serving | Salt and pepper, to taste |
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Directions
Chicken thighs
- Into a blender, bullet or food processor add the ginger, garlic, coriander stem, lime juice, chilli powder, turmeric, cumin and yoghurt. Blend the marinade until smooth.
- Place the chicken into a large bowl and pour over the marinade. Cover and refrigerate for at least two hours.
- Preheat oven to 190C
- Heat a large fry pan, heat 1 Tbsp olive oil and seal the chicken on both sides to colour. Place in a baking tray then into the oven for 15 minutes or until cooked.
- To serve, sprinkle over mint leaves and place along side, grilled roti and raita.
Apple and cucumber raita
- Finely slice the apple and cucumber, place in a bowl.
- Add the creme fraiche along with the honey, mix to combine. Season with salt and pepper to taste.
