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Ingredients
Method
- 8 whole chicken thighs
- Olive oil
- 2 tsp dried chilli flakes
- 1.5 tbsp sumac
- 2 tbsp ground cinnamon
- 1 tbsp cumin
- For the Dressing
- 100ml Greek yoghurt
- 2 tbsp white wine vinegar
- 1 lemon, zest and juice only
- 1 tbsp chopped dill
- ½ garlic clove, crushed
- Preheat the oven to 180C. Rub the chicken with 2 tbsp of olive oil and some seasoning, then rub with a mixture of the sumac, chilli, cumin and cinnamon until well coated.
- Place the chicken thighs in a large baking tray and roast for 1 hour. Just before the chicken is ready, whisk the dressing ingredients in a jug. Serve the chicken with salad leaves and plenty of the dressing drizzled all over - delicious!
75 mins
4 serving
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