Chicken with spiced honey yoghurt dressing

September 15, 2010

This is a variation on a recipe for which I no longer have the original. It varies every time I make it anyway, so don’t be too precious with the measurements! This is great served with couscous,  and salad or roast pumpkin. This works well cooked on the bbq too, when weather is warmer.

Serves 3-4

6 chicken thigh fillets
1/4 cup olive oil
1 tbsp cumin
salt and pepper
handful of flat leaf parsley, chopped roughly

1 cup natural yoghurt
2 tbsp cumin
1 tbsp honey
salt and pepper

Add oil and cumin to the chicken, mix, season and refrigerate for a few hours (if you have time, otherwise don’t worry!).

To make the dressing, mix all the ingredients in a bowl. Leave at room temperature for serving.

Cook chicken thighs over a medium to high heat until golden brown and cooked.

Slice chicken thighs and serve with couscous, salad/roast pumpkin. Drizzle the yoghurt dressing and sprinkle the parsley over the top.


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