Dukkah-crusted chicken thigh fillets with lime yogurt & pomegranate
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