Turkish spiced chicken with garlic yoghurt, cucumber and dill recipe
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 yoghurt and cucumber. Serve with fluffy flatbread.
Timings
Prep time: 10 minutes, plus 2 hours marinating
Cook time: 15 minutes
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 yoghurt
5 small garlic cloves, 2 of them grated to a purée
250g Greek yoghurt
2½ tbsp extra-virgin olive oil
Method
Mix the olive oil with the lemon juice, spices, garlic and some seasoning.
Put the chicken in a dish and pour the marinade over. Cover and put in the fridge for up to 2 hours.
Chop the cucumber into small cubes and mix with the oil, vinegar, lemon juice and dill; season. Don’t do this too far in advance or the cucumber becomes too soft.
Add the puréed garlic to the yoghurt.
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.
Slice the remaining garlic cloves finely. Heat the oil in a frying pan and sauté the garlic until pale gold.
Serve the chicken with some of the cucumber and a generous dollop of the garlic yoghurt spooned on the side. Drizzle the oil and garlic over the top.