Recipe Honey roast chicken thighs & shallots with kefir dressing.

Morning Glory

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19 Apr 2015
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Location
Maidstone, Kent, UK
Sweet and spicy chicken and shallots are complemented by tangy kefir yoghurt in this easy oven bake. You can substitute Greek style yoghurt if you can't obtain kefir.

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Ingredients (serves 2 to 3)
3 chicken thighs, skin on, bone in.
3 banana shallots, peeled and halved lengthways
A few fresh bay leaves (optional)

For the marinade:
1 tsp cumin powder
1 tsp coriander powder
1 tsp cinnamon
1 tsp turmeric
½ tsp hot chilli powder (or to taste)
1 tsp garlic powder
1 tbsp honey
1 tbsp olive oil
Juice and zest of a lemon

For the drizzle:
3 tbsp kefir yoghurt (or substitute Greek style yoghurt)
Pan juices

To garnish:
Fresh coriander leaves

Method
  1. Place all the marinade ingredients into a bowl and whisk together.
  2. Place the chicken thighs in a suitable container (I used a large sandwich box) and pour over the marinade. Turn the chicken to coat thoroughly. Cover and place in the fridge to marinate for at least an hour (you can leave it overnight).
  3. Heat the oven to 170C.
  4. Arrange the chicken thighs and shallots in a baking dish and pour the remaining marinade over. Tuck the bay leaves around the chicken pieces.
  5. Bake for 1hr or until the shallots and chicken are tender. Baste the chicken occasionally during the cooking time.
  6. Place the kefir yoghurt in a small bowl and stir 3 tsp of pan juices through.
To serve:
Drizzle the kefir yoghurt mix over the chicken.
Garnish with fresh coriander leaves.

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