Family recipe: chicken thighs with smokey spiced yogurt.

This recipe takes just 30 minutes to make and it serves 4 (or you could stretch to 6 if you added some extra sides).  You could use chicken fillets instead of thighs but thighs are a clear winner on flavour.

Ingredients:

• 8 chicken thighs, skinned and boned
• 300g Greek style yogurt
• 1 tsp. honey
• 3 tbsp. lemon juice
• 5cm piece of fresh ginger, peeled and grated
• 2 garlic cloves, peeled and chopped
• Salt and freshly ground black pepper
• 1 tsp. ground cumin
• 2 tsp. smoked paprika
• 1 tsp. turmeric
• 1 tsp. chilli flakes
• Handful of fresh coriander, chopped

To serve:

Pilaff Rice or brown rice

Method:

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.

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.

Nutritional analysis per serving:

• Energy: 434kcal
• Protein: 35g
• Fat: 14g (5.3g saturated)
• Iron: 1.9mg
• Carbohydrate: 43g

Always choose chicken with the Bord Bia Quality Mark for the highest standards verified at every stage and log on to www.bordbia/chicken or search ‘Bord Bia Chicken’ for a range of tasty and easy to make recipes.