Christmas Barbecued Chicken and Watermelon

Charmaine Lu -
  • 8 chicken thigh fillets
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout
  • Small handful of mint leaves
  • 210g Greek yoghurt
  • ¼ watermelon, cut into thin wedges
  • 2 sliced radishes
  • 1 ribboned cucumber
  • 1 sliced red onion
  • Small handful of coriander leaves
  • 2 tbsp chopped pistachios
  • Mix the chicken with the ras el hanout and oil with some seasoning in a large bowl, and set aside for 30 mins. When ready, barbecue the chicken thighs for 3-4 mins on each side or until cooked and golden. Set aside to rest for 5 mins.
  • Meanwhile, mix the finely chopped mint leaves with the yoghurt and some seasoning. Arrange the chicken thighs with the watermelon, cucumber, onion, radish, coriander and some more mint leaves on a platter. Serve with a scattering of pistachios and some dollops of minted yoghurt.
25 mins
4 serving