This is from the Telegraph Magazine. The spicing in the marinade sounded interesting so I was keen to give it a try. The recipe suggested marinating the chicken for up to two hours but I gave it three.
This is good served with some salad leaves and garlic yogurt – just grate 2 garlic cloves into 250g Greek yogurt; it’s a sort of healthier Alioli sauce.
Planning
| serves: | 4 |
| preparation time: | 1 mins |
| cooking time: | 1 hr |
Ingredients
- 8 boned chicken thighs, skinned
- 75ml olive oil
- juice of 1 lemon
- 1½ tsp ground cumin
- 1½ tsp Aleppo pepper (aka Pul Biber)
- 1 tsp ground allspice
- 4 cloves garlic, crushed
- Salt & pepper
Method
Whisk together the olive oil, lemon juice, garlic, spices and some salt and pepper. Put the chicken in a glass bowl and pour over the marinade. Let the chicken marinate for a couple of hours in the fridge.
When ready to eat, heat a griddle or frying pan until very hot. Shake off excess marinade from the chicken and add to the pan. Cook on a high heat to get a good colour, then reduce the heat and flip the chicken pieces over. Cook them until cooked through with no pink juices running when pierced.
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