Pump up the barbecue for these quick-to-marinate chicken thighs. While they are marinating, get the cauliflower cooked and ready; it is almost nicer at room temperature. If you are like me, double the tahini drizzle and use it on salads over the next couple of days.
Ingredients
| 600g | boneless chicken thighs |
| ½ cup | unsweetened yoghurt |
| 1 tsp | cumin |
| 1 tsp | paprika |
| ½ tsp | salt |
| 2 tsp | runny honey |
Cauliflower Rice
| 2 Tbsp | olive oil |
| ½ | onion, finely diced |
| 2 cloves | garlic, chopped |
| ½ tsp | cumin |
| ½ tsp | coriander |
| 1 pinch | chilli flakes |
| 3 cups | cauliflower rice |
| 1 cup | drained chickpeas |
| ½ cup | chopped coriander |
Tahini Drizzle
| ¼ cup | tahini |
| 2 Tbsp | lemon juice |
| 2 tsp | runny honey |
AdvertisementAdvertise with NZME.
Directions
- Cut the thighs into thirds and place into a large bowl. Combine the yoghurt, cumin, paprika, salt and honey together and pour over the chicken, tossing to combine well. Set aside for at least 1 hour. Thread onto skewers.
- For the rice, heat the oil in a frying pan. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Stir in the cumin, coriander and chilli flakes for 2 minutes. Add the cauliflower and chickpeas until hot through. Stir through the fresh coriander.
- For the tahini dressing, combine all the ingredients in a jar and shake well.
- Heat a barbecue grill until hot. Cook the chicken skewers for a few minutes each side until cooked through. Serve hot with the rice and tahini drizzle.
