A few years back, my sister-in-law taught me this recipe using her fantastic homemade salt blend. It became an instant favourite of mine, and is a superb dish accompanied with rice, salad, or diced into and served in a wrap.
This dish is best when made with preserved lemons or limes; fresh roasted and ground spiced and marinated overnight to tenderise. You could use any cut of chicken, I prefer thigh but breast would work fine. I’ve also tried it with lamb, and I imagine this would also work well with gamier meats like rabbit or goat.
Spiced Lemon Yoghurt Chicken - Serves 3-4
- 4 free-range chicken thighs
- 6 tablespoons of natural yoghurt
- 1 preserved lemon or lime (or one lemon, zested and juiced)
- 1 teaspoon of rock salt
- 2 tablespoons of coriander seeds
- 2 tablespoons of cumin seeds
- handful of coriander leaves to serve
- Dry roast your salt and spices in a skillet until fragrant. Grind in a spice grinder or with a pestle and mortar until fine.
- If you’re using preserved lemons or limes, remove from brine, rinse and remove pith, leaving the zest. Dice the zest finely and mix in with half of your spice mix and all of the yoghurt. If you’re using fresh citrus, mix in your zest and a little fresh juice (about half).
- Combine your marinate with your chicken, cover and leave in the fridge overnight, or for at least an hour.
- Place the chicken in a wide skillet on medium-high. Make sure there is enough room in the pan so the chicken doesn’t boil in the yoghurt. It’s a good idea to remove any extra yoghurt. Pan fry until cook through, serve with remaining spice mix and fresh coriander leaves.
This chicken is great hot or cold. In summer, this works great with wings on the BBQ. Enjoy!