This yoghurt based marinade slathered over a whole chicken, cooked on a trivet of onion slices and baked in the oven in a casserole is a wonderful Autumn dish while used to coat chicken pieces it makes for a light summer dish. This cucumber pickle will sit happily for a week in a jar covered in the fridge- add to salads and sandwiches.
Serves 4 
90 mins Rate this recipe
Average rating 3.3 / 5. Vote count: 6
No votes so far! Be the first to rate this recipe.
1-2 tbsp rapeseed oil
8 free range chicken thighs, skin on, deboned
8 oz tenderstem broccoli
Sea salt and ground black pepper
For the cucumber pickle:
1 cucumber, thinly sliced on the diagonal, on a mandolin
4 tbsp cider vinegar
4 tbsp caster sugar
1/2 tbsp salt
1 small shallot, very thinly sliced
For the marinade:
2 large garlic cloves, crushed
1 tbsp freshly grated root ginger
1 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp hot paprika
1 tbsp ground turmeric
2 tbsp rapeseed oil
8 fl oz natural yogurt
sea salt and freshly ground black pepper
1-2 tbsp rapeseed oil
8 free range chicken thighs, skin on, deboned
250g tenderstem broccoli
Sea salt and ground black pepper
For the cucumber pickle:
1 cucumber, thinly sliced on the diagonal, on a mandolin
4 tbsp cider vinegar
4 tbsp caster sugar
1/2 tbsp salt
1 small shallot, very thinly sliced
For the marinade:
2 large garlic cloves, crushed
1 tbsp freshly grated root ginger
1 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp hot paprika
1 tbsp ground turmeric
2 tbsp rapeseed oil
250ml natural yogurt
sea salt and freshly ground black pepper
Bowl x 2
Small bowl
Griddle pan
