Main Meals

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

20 minutes, plus marinating time
15 minutes
Wine/Spirit Pairing
Durbanville Hills Rhinofields Chardonnay 2009

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  • 4 free-range chicken thighs, skin on
  • 1 T Dijon mustard
  • 4 T Worcester sauce
  • ¼ cup honey
  • Juice of 1 lemon
  • 2 ripe avocados, halved, peeled and pitted
  • ½ cucumber, cut into thin noodles
  • For the cucumber-and-dill tzatziki, mix:
  • ½ cucumber, cut into thin ribbons
  • 1 cup Greek yoghurt
  • 1 bunch fresh dill, chopped
  • Sea salt and coarse black pepper, to taste

Preheat the oven to 180°C. Line a baking tray with foil. Combine the olive oil, mustard, Worcester sauce and honey. Marinate the chicken thighs in the mixture for 2 hours.
Roast for 10 to 15 minutes, basting occasionally. Serve with lemon-drizzled avocado halves, cucumber ribbons and a good dollop of tzatziki.

Per serving: 1899.7 kJ, 8.5 g protein, 34.5 g fat, 27.2 g carbs

See more recipes featuring avocados here. 

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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