Brinjal recipes

Grilled salmon with brinjal salsa

5 to 10 minutes

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus marinating time

Cooking Time 15 minutes

Ingredients

4 free-range chicken thighs, skin on
1 T Dijon mustard
4 T Worcester sauce
¼ cup honey
Juice of 1 lemon
2 ripe avocados, halved, peeled and pitted
½ cucumber, cut into thin noodles

For the cucumber-and-dill tzatziki, mix:

½ cucumber, cut into thin ribbons
1 cup Greek yoghurt
1 bunch fresh dill, chopped
Sea salt and coarse black pepper, to taste

Method

Preheat the oven to 180°C. Line a baking tray with foil. Combine the olive oil, mustard, Worcester sauce and honey. Marinate the chicken thighs in the mixture for 2 hours.
Roast for 10 to 15 minutes, basting occasionally. Serve with lemon-drizzled avocado halves, cucumber ribbons and a good dollop of tzatziki.

Per serving: 1899.7 kJ, 8.5 g protein, 34.5 g fat, 27.2 g carbs

See more recipes featuring avocados here.

This is a test recipe

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