Yoghurt and Spice Roasted Chicken Thighs
Photography Manja Wachsmuth.
Cooking the chicken in the oven ensures the spiced yoghurt coating doesn’t catch and burn. You can marinate the thighs several hours ahead of cooking.
Serves: 4
INGREDIENTS
½ cup thick plain yoghurt
1 teaspoon each smoked paprika and ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼–½ teaspoon chilli flakes
3 tablespoons olive oil
8 boneless, skin-on chicken thighs
sea salt and ground pepper
lemon wedges, to serve
METHOD
Preheat the oven to 180°C fan bake.
Whisk the yoghurt with all the remaining ingredients in a large bowl and season generously with salt and pepper.
Add the chicken thighs and turn to fully coat in the yoghurt mixture. Place skin-side up on a lined baking tray, leaving a little space between each one so they roast but don’t steam.
Roast for about 40 minutes until golden brown and fully cooked through. Cooking time will depend on the size of the chicken thighs. Serve with lemon wedges. Serves 4.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.