Ingredients

Method

• 8 portions chicken thighs and drumsticks
• 30-45 ml olive oil
• 30 ml fresh lime juice
• Sea salt and ground black pepper, to taste
For the cucumber, mint and tomato raita
• 250 ml fat-free yoghurt
• 2.5 ml salt and freshly ground black pepper
• 1 ml cayenne pepper
• 1 medium tomato, peeled, seeded and finely chopped
• 1 medium cucumber (about 13cm in length), peeled and finely diced
• 30 ml fresh mint leaves, chopped or 15ml dried mint, crumbled
• 2.5 ml ground, dry-fried cumin seeds

Method

Ingredients

Mix the chicken with the oil and lime juice, and season.

Arrange on an oiled grill pan then slide under a hot grill until just starting to char, just cooked and still moist, about 6 minutes on each side.

To make the raita: Lightly beat the yoghurt with a fork until smooth and creamy.

Add the salt, black pepper, cayenne pepper and cumin, and mix well. Add the remaining ingredients and mix again.

Serve with hot chicken, with basmati rice or steamed spinach on the side.

Cook's tip: you can first remove the chicken skin if you like.