Home
Recipes
limes

Pan-grilled tuna with ceviche dressing

Ceviche recipes

Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

Toasted three cheese tortillas with green salsa

Cheese recipes

Toasted three cheese tortillas with green salsa

15 minutes

Lemon grass poached fish on coconut jasmine rice

Fish recipes

Lemon grass poached fish on coconut jasmine rice

15 minutes

Crispy sardines with fried red onions

Crispy sardines with fried red onions

25 minutes

Seared chicken and limes with avocado and Asian dressing

Avocado recipes

Seared chicken and limes with avocado and Asian dressing

5 minutes

Pan-fried spiced monkfish with sweet potato and coriander sauce

Fish recipes

Pan-fried spiced monkfish with sweet potato and coriander sauce

30 minutes

Smoked chicken carpaccio

Avocado recipes

Smoked chicken carpaccio

Pan-grilled-corn salad with avocado and feta

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Deep-fried tempura prawns with sweet soy sauce

Battered and

Deep-fried tempura prawns with sweet soy sauce

Black-eyed bean and mango salad

Black-eyed bean and mango salad

Tortilla with spicy avocado and sweet-pepper filling

Avocado recipes

Tortilla with spicy avocado and sweet-pepper filling

Grilled chicken with raita

Grilled chicken with raita

10 minutes

Load more

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.