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Grilled chicken with raita

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

8 portions chicken thighs and drumsticks
30-45 ml olive oil
30 ml fresh lime juice
Sea salt and ground black pepper, to taste

For the cucumber, mint and tomato raita

250 ml fat-free yoghurt
2.5 ml salt and freshly ground black pepper
1 ml cayenne pepper
1 medium tomato, peeled, seeded and finely chopped
1 medium cucumber (about 13cm in length), peeled and finely diced
30 ml fresh mint leaves, chopped or 15ml dried mint, crumbled
2.5 ml ground, dry-fried cumin seeds

Method

Mix the chicken with the oil and lime juice, and season.

Arrange on an oiled grill pan then slide under a hot grill until just starting to char, just cooked and still moist, about 6 minutes on each side.

To make the raita: Lightly beat the yoghurt with a fork until smooth and creamy.

Add the salt, black pepper, cayenne pepper and cumin, and mix well. Add the remaining ingredients and mix again.

Serve with hot chicken, with basmati rice or steamed spinach on the side.

Cook's tip: you can first remove the chicken skin if you like.

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Parsley and lemon chicken patties on whipped mash

Grilled chicken, pancetta and dried apricot skewer

Middle Eastern spiced chicken and rice

Singapore-style noodles

Paella skewers

Seared chicken and limes with avocado and Asian dressing

Stir-fried asparagus and angel-hair pasta in lemony broth

Smoked chicken carpaccio

Crisp oriental wraps

Roast Moroccan-rubbed chicken thighs and sweet peppers

Chicken tonnato

Grilled chicken with raita

Grilled chicken with raita

Ingredients

Method