Herby, Spicy, Yoghurt Chicken Thighs

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


  • 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


  1. Into a blender, add the salt, ginger, garlic, coriander stem, lime juice, chilli powder, turmeric, cumin and yoghurt. Blend the marinade until smooth.
  2. Place the chicken into a large bowl and pour over the marinade. Cover and refrigerate for at least 2 hours.
  3. Preheat oven to 190ºC.
  4. 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.
  5. 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.
  6. To serve sprinkle mint leaves over the chicken, and place alongside grilled roti and raita.

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