Page 84 - Delicious - UK (February 2020)

T AKE A P ACK OF . . .

Chicken

thighs

A flavoursome trio of recipes to jazz up your weekday cooking

RECIPES TROY WILLIS PHOTOGRAPHS TOBY SCOTT
FOOD STYLING JEN BEDLOE STYLING VICTORIA ELDRIDGE

Grilled turmeric chicken with We used a
smashed cucumber salad 540g pack of
British free-range
SERVES 2-4. HANDS-ON TIME 25-35 MIN, PLUS MARINATING skin-on/bone-in
chicken
In a large bowl, mix 150g natural yogurt, thighs
the juice of 1 lime, 2 tsp ground turmeric,
1 tsp ground coriander, 1 tsp ground cumin,
1 crushed garlic clove, ½ tsp salt and a few
grinds of black pepper. Make a few slashes in
the top of 4 free-range chicken thighs, then
add to the bowl, turning to coat. Cover and chill
for at least 1 hour (ideally overnight).
Meanwhile, in a shallow dish, whisk
together 1 crushed garlic clove, 2 tbsp rice
wine vinegar, 2 tsp toasted sesame oil,
2 tsp soy sauce and ½ deseeded and finely
chopped red chilli. Cut 1 roughly peeled
cucumber in half lengthways, then in
half again. Using a rolling pin, bash each
piece on a work surface to split it, then
roughly tear into pieces. Toss with the
dressing and set aside.
Heat the grill to medium-high.
Remove the chicken from the marinade,
then grill on a baking tray for 20-25
minutes, turning halfway, until cooked
through and slightly charred (the juices
should run clear when the chicken is
pierced in the thickest part with a skewer).
Serve with the cucumber and basmati rice,
if you like, with lime wedges for squeezing
and roughly chopped coriander to garnish.
PER SERVING (FOR 4) 205kcals, 11.6g fat
(3.3g saturated), 20.4g protein, 4.1g carbs
(4g sugars), 1.1g salt, 1.2g fibre

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