Crispy grilled chicken served on a bed of lemon yoghurt, with a spicy salsa.
4 Chicken Legs
1 Inch of Ginger
500g Greek Yoghurt
2 Red Peppers (from a jar)
Handful of Coriander
Pinch of Chilli
SHOP THE INGREDIENTS
Add the ginger, zest and juice of 1 lime and a tbsp of olive oil to a blender and blitz for a few seconds until smooth.
Season the chicken all over with salt and then rub over the dressing. Leave to marinade for at least an hour, or overnight in the fridge.
Once ready to cook, preheat your oven to 220c
Place a large oven-proof pan over a medium high heat and sear the chicken all over until golden brown, about 8 mins.
Make sure the chicken is skin side up, then transfer the pan to the oven and roast for about 12 mins until the chicken is cooked through and the juices run clear when pierced with a knife.
While the chicken roasts, add the yoghurt to a bowl, grate in the zest of a lemon and add half of the juice and a big pinch of salt. Mix well and set aside.
Add the red pepper, handful of coriander, pinch of chili flakes and the remaining lemon juice to a blender along with a tbsp of olive oil and a pinch of salt and pulse until coarsely chopped. Set aside.
Tear the ciabatta into roughly 1 inch chunks and set aside.
Once the chicken is ready, remove and allow to rest for a few minutes.
While the chicken rests, add the ciabatta to the pan you cooked the chicken in, along with a big pinch of salt, and roast in the oven until golden and crispy, about 7 mins.
Spread the yoghurt across a large plate, top with the chicken and croutons and drizzle over the salsa.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients £7.73. Prices correct as of 13.06.22; subject to change