This dreamy combination of aromatic chicken, cooling yogurt and zesty lemon is worth the effort
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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It’s the lemon and spices that really make this dish. It requires a bit of effort but it’s worth it for the fantastic combination of aromatic chicken with cooling yogurt and cucumber. Serve with fluffy flatbread.
Requires marinating time
Overview
Prep time
10 mins
Cook time
30 mins
Serves
4
Ingredients
- 75ml olive oil
- juice of 1 small lemon
- 1½ tsp ground cumin
- 1 tsp ground allspice
- 1½ tsp Aleppo pepper or ½ tsp chilli flakes
- 4 garlic cloves, crushed
- 8 boneless, skinless chicken thighs
For the cucumber
- 1 cucumber, about 225g
- 4 tbsp extra-virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tbsp lemon juice
- 2 tbsp dill, roughly chopped
For the yogurt
- 5 small garlic cloves, 2 of them grated to a purée
- 250g Greek yogurt
- 2½ tbsp extra-virgin olive oil
Method
Step
Mix 75ml olive oil with the juice of 1 small lemon, 1½ tsp ground cumin, 1 tsp ground allspice, 1½ tsp Aleppo pepper or ½ tsp chilli flakes, 4 crushed garlic cloves and some seasoning.
Step
Put 8 boneless and skinless chicken thighs in a dish and pour the marinade over. Cover and put in the fridge for up to 2 hours.
Step
Chop 1 cucumber (about 225g) into small cubes and mix with 4 tbsp extra-virgin oil, 1 tbsp white balsamic vinegar, 1 tbsp lemon juice and 2 tbsp roughly chopped dill; season. Don’t do this too far in advance or the cucumber becomes too soft.
Step
Add 2 grated garlic cloves to 250g Greek yogurt.
Step
Heat a griddle or frying pan until very hot. Shake off the excess marinade from the chicken. Add to the pan and cook on a high heat to get a good colour, then reduce the heat and cook, turning, until cooked through.
Step
Slice the 3 remaining garlic cloves finely. Heat 2½ tbsp extra-virgin olive oil in a frying pan and sauté the garlic until pale gold.
Step
Serve the chicken with some of the cucumber and a generous dollop of the garlic yogurt spooned on the side. Drizzle the oil and garlic over the top.