Recipes › Dinner › Cumin and Sumac Yoghurt Marinated Chicken

Recipes

Cumin and Sumac Yoghurt Marinated Chicken

15 minutes

Preparation Time

15 minutes

Cooking Time

Servings

Ingredients

The Chicken: 1 whole chicken, butterflied

2tbs cumin powder

1tbs sumac

1/2 cup Jalna Greek Yoghurt

2tbs olive oil

Black pepper

Sea Salt

The Slaw

800g Brussels Sprouts, sliced thinly

1 carrot, grated

1 spring onions, sliced thinly

1/4 cup dried apricots, sliced thinly

¼ cup Greek yoghurt

2tbs apple cider vinegar

Sea salt

Black pepper

Method

In a mixing bowl combine the chicken, cumin, sumac, yoghurt, olive oil, a pinch of salt and pepper. Mix together until the thighs ate coated. Marinate for up to 12 hours.

Heat a BBQ or Griddle to a medium high heat. Place the chicken on skin side down and turn down the heat. Cook the chicken for 20-25 minutes, turning halfway. Allow the chicken to rest for at least 5 minutes.

In a large mixing bowl combine the sprouts, carrot, spring onion, dried apricots, Greek yoghurt, apple cider vinegar, a pinch of salt and pepper.

Cut the chicken into 8 pieces. Serve on a large platter with the slaw on the bottom and the chicken sitting on top.