Fragrant Spiced Chicken With Minted Yoghurt - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 8 chicken thigh cutlets (bone-in, skin-on chicken thighs, sometimes called chicken ‘chops’)
- coriander leaves, to garnish
- lime (or lemon) cheeks, to serve
- CHICKEN MARINADE
- ⅔ cup (160ml) extra virgin olive oil
- finely grated zest of 1 lemon
- 40ml freshly squeezed lemon juice
- 2 large cloves garlic, finely chopped
- 10g smoked paprika
- 10g ground cumin
- 10g ground coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon
- ½–1 teaspoon dried chilli flakes, or more to taste
- ⅓ cup (a large handful) chopped coriander leaves
- 1–2 teaspoons sea salt flakes
- freshly ground black pepper, to taste
- MINTED YOGHURT
- 1½ cups (420g) thick Greek-style yoghurt
- 1½ teaspoons freshly ground cumin, or more to taste, plus extra, to finish
- a very large handful mint leaves, finely shredded
- a splash extra virgin olive oil, plus extra, to finish
- 1 teaspoon sea salt flakes, or more to taste
- mint leaves, to garnish (optional)
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