Ingredients
- skinless and boneless chicken thigh fillets 600g
- Greek yoghurt 2 tbsp
- olive oil
- ground cumin 2 tsp
- ground coriander 2 tsp
- ground cinnamon 1 tsp
- ground turmeric 1 tsp
- cayenne pepper 1/2 tsp
- lemon 1, 1/2 zested and 1 juiced
SALAD
- cucumber 1 large, cut into 1cm dice
- cumin seeds 2 tbsp, dry toasted and roughly crushed
- coriander seeds 2 tbsp, dry toasted and roughly crushed
- chilli flakes 1 tbsp
- dried sour cherries or dried cranberries 200g
- spring onions a bunch, thinly sliced
- 150g
- coriander a bunch, leaves roughly chopped and stalks thinly sliced
- rice wine vinegar 4 tbsp
- honey 2 tbsp
- extra-virgin olive oil
Method
-
Step 1
Marinate the chicken thigh fillets in the yogurt, 3 tbsp oil, spices and lemon zest and juice for at least 30 minutes (longer is better). Remove from the fridge 20 minutes before you are ready to use, season and mix again.
-
Step 2
Heat a large heavy-based frying pan over a medium heat and once hot, drizzle in a little olive oil and fry the chicken thighs gently (turn the heat down if they are burning or browning too quickly) for about 10 minutes on each side until they have a nice, deep golden brown crust all over and are cooked through. Remove and slice.
-
Step 3
Mix the chicken, cucumber, cumin and coriander seeds, chilli flakes, sour cherries, spring onions, cashews and coriander in a bowl and add the rice vinegar, honey and a drizzle of extra-virgin olive oil. Season, and serve in a wide, shallow bowl or platter.
Nutritional Information
- Kcals 426
- Fat 23.2g
- Saturates 5.1g
- Carbs 30g
- Sugars 22.8g
- Fibre 3.9g
- Protein 22.5g
- Salt 0.4g
