Dukkah-crusted chicken thigh fil­lets with lime yo­gurt & pome­gran­ate

BBC Good Food - - Inside -

SERVES 4 PREP 15 mins COOK 10 mins plus mar­i­nat­ing and rest­ing EASY

8 bone­less, skin­less chicken thigh fil­lets 200g nat­u­ral yo­gurt 1 lime 2 tbsp pome­gran­ate seeds a few sprigs of co­rian­der or pars­ley, roughly chopped

For the mari­nade 1 tsp ground cin­na­mon 1 tsp turmeric 2 tbsp dukkah 4 tbsp veg­etable oil wraps and salad, to serve (op­tional) 1 Mix the mari­nade in­gre­di­ents to­gether. Add the chicken and coat well. Mar­i­nate for up to 24 hrs – this isn’t es­sen­tial.

2 Mix the yo­gurt with the juice from half the lime and sea­son with salt. Set aside. Heat a fry­ing or grid­dle pan un­til hot. Sprin­kle the skinned side of the chicken with salt and cook, salted-side down in the dry pan. Press down with a fish slice then fry un­til crisp and golden. Sprin­kle with salt, turn over and re­peat un­til the chicken is cooked through. This will take about 5 mins on each side. If you need to cook in batches, wipe out the pan in be­tween. 3 Top each thigh with a dol­lop of yo­gurt sauce, scat­ter with the pome­gran­ate seeds and roughly chopped herbs, and squeeze over the re­main­ing lime. Serve in wraps with salad, if you like.

GOOD TO KNOW gluten free

PER SERV­ING 366 kcals • fat 23g • sat­u­rates 4g • carbs 8g • sug­ars 5g • fi­bre 3g • pro­tein 30g • salt 0.8g

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