Serve this with orzo and bulgar wheat pilaff and cucumber, mint and rocket salad.
8 boneless skinless chicken thighs, cut in half
8 tbsp dukkah
1 tsp salt
6 tbsp vegetable oil
1 tbsp honey
1 tsp turmeric
4 tbsp greek yoghurt
1 tsp lemon juice
Preheat the oven to 180C Fan. Lightly oil a baking tray.
Mix 6 tbsp of dukkah into the vegetable oil along with the salt, honey and turmeric. Add the chicken thighs and make sure all the meat is coated. Set aside for 1 hour.
When ready to cook heat a frying pan until hot, Cook the chicken thighs for a couple of minutes on each side until browned. You may have to do this in batches. Place on the baking tray and put in the oven for 20 minutes or until cooked through.
Mix the yoghurt with lemon juice and some salt and pepper. Place a dollops of yoghurt on the chicken.
Serve with Orzo and Bulgar wheat pilaff and cucumber, mint and rocket salad.
Ingredients
- 8 chicken thighs bone in, skin on
- 6 tbsp dukkah
- 1 tsp salt
- 6 tbsp vegetable oil
- 1 tsp turmeric
- 1 tbsp honey
- 4 tbsp greek yoghurt
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180C Fan. Lightly oil a baking tray.
- Mix 6 tbsp of dukkah into the vegetable oil along with the salt, honey and turmeric. Add the chicken thighs and make sure all the meat is coated. Set aside for 1 hour.
- When ready to cook heat a frying pan until hot, Cook the chicken thighs for a couple of minutes on each side until browned. You may have to do this in batches. Place on the baking tray and put in the oven for 20 minutes or until cooked through.
- Mix the yoghurt with lemon juice and some salt and pepper. Place a dollops of yoghurt on the chicken.
- Serve with Orzo and Bulgar wheat pilaff and cucumber, mint and rocket salad.