Herby and a little spicy yoghurt chicken thighs with apple and cucumber raita

Vanessa Lewis

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

Directions

Chicken thighs

1. 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.
2. Place the chicken into a large bowl and pour over the marinade. Cover and refrigerate for at least two hours.
3. Preheat oven to 190C
4. 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.
5. To serve, sprinkle over mint leaves and place along side, grilled roti and raita.

Apple and cucumber raita

1. Finely slice the apple and cucumber, place in a bowl.
2. Add the creme fraiche along with the honey, mix to combine. Season with salt and pepper to taste.