serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Acid
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G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp ground cumin
- 1 tbsp sumac
- 1 tbsp extra virgin olive oil
- 125 g (½ cup) thick Greek yoghurt
- sea salt and black pepper, to taste
- 6 chicken thigh cutlets
Slaw
- 60 g (¼ cup) Greek yoghurt
- 1-2 tbsp apple cider vinegar, to taste
- 2 cups finely shredded savoy or white cabbage
- 1 carrot, shredded
- 2 spring onions, thinly sliced
- 1 tbsp toasted sunflower seeds
Marinating time: 1 hour
Instructions
- Combine the cumin, sumac, oil and yoghurt in a large mixing bowl. Season with salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for 1 hour or overnight if time permits.
- Preheat the oven to 200˚C.
- Place the chicken, skin-side down on a lightly oiled baking tray lined with baking paper. Season generously with salt and roast for 40 minutes or until cooked through.
- Meanwhile, for the slaw, place the yoghurt, vinegar and a good pinch each of salt and pepper in a large bowl and stir to combine well. Add the remaining slaw ingredients and toss to coat well.
- Serve the chicken on a large platter with the slaw.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Acid
