In the weekend we get our newspaper delivered, Guy goes to the business section and I grab the canvas magazine which is the lifestyle part of the newspaper and I have often ripped out and kept many recipes that they publish they are are always seasonal and support food trends this one is truly scrumptious Recipe by Simon Gault
Ingredients
- 3/4 tsp salt
- 20g fresh ginger grated
- 100g garlic, finely sliced
- 20g coriander stem, sliced
- 1 tbsp lime juice
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 cup natural yoghurt
- 2 tbsp extra virgin olive oil
- 500g chicken thighs (bone in skin on)
- handful mint leaves, chopped
- apple and cucumber raita
- roti, to serve
Apple and Cucumber Raita
- 1/2 green apple
- 1/4 cucumber
- 250g creme fraiche
- 1 tsp honey
- salt and pepper, to taste
Method
- Into a blender, add the salt, ginger, garlic, coriander stem, lime juice, chilli powder, turmeric, cumin and yoghurt. Blend the marinade until smooth.
- Place the chicken into a large bowl and pour over the marinade. Cover and refrigerate for at least 2 hours.
- Preheat oven to 190ºC.
- 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.
- To make the raita, finely slice the apple and cucumber, and place in a bowl. Add the creme fraiche along with the honey, mix to combine. Season with salt and pepper to taste.
- To serve sprinkle mint leaves over the chicken, and place alongside grilled roti and raita.
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