Grilled chicken thighs with chickpea salad
1½ teaspoons, level
1 teaspoons, level
2 teaspoons, level
2 teaspoons, heaped
Chicken Thigh, Skinless, Boneless, raw
600 g, halved
300 g, ends trimmed, halved
400 g, drained and rinsed
250 g, halved
1 tablespoons, rind, finely chopped (1 piece preserved lemon)
2 medium, ends trimmed, finely sliced on diagonal
1 teaspoons, chopped
Fat Free Salad Dressing
2 tablespoons, (French)
1 medium, cut into wedges
- Combine 2 tsp oil, cumin seeds, ground coriander, 1 tsp ground cumin and 1 tsp honey together in a medium size bowl. Add chicken and season well with salt and pepper. Toss well to coat. Allow to marinate for a minimum of 30 minutes, or ideally overnight.
- Meanwhile, bring a small saucepan of salted water to the boil. Add beans and cook for 2 minutes, or until tender crisp. Remove from heat and refresh under cold running water. Drain well.
- Place beans in a large bowl. Add chickpeas, tomatoes, preserved lemon, shallots, mint, coriander, remaining honey, ground cumin, remaining oil and dressing. Season to taste with salt and pepper and toss well to combine. Set aside for 30 minutes for flavours to develop.
- Meanwhile preheat grill to high. Cook chicken thighs for 5 minutes each side, or until cooked through. Season with salt and pepper and transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes. Serve chicken with salad, tzatziki and lemon wedges.