Source: Coles magazine - February 2017 - Page 4
|Image source: Taste.com.au|
Serves: 4 - Prep: 25 mins - Cooking: 10 mins
8 Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
1 cup mint leaves
3/4 cup (210g) Greek-style yoghurt
1/4 watermelon, thinly sliced, cut into wedges
2 red radishes, thinly sliced
1 Lebanese cucumber, cut into ribbons
1 red onion, thinly sliced
1/2 cup coriander leaves
2 tablespoons pistachios, coarsely chopped (optional)
- Combine chicken, oil and Moroccan seasoning in a large bowl. Season.
- Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Meanwhile, process half the mint in a food processor until finely chopped. Add half the yoghurt and process until smooth. Transfer to a bowl and stir in the remaining yoghurt. Season.
- Arrange the chicken, watermelon, radish, cucumber, onion, coriander and remaining mint on a serving platter. Serve with the yoghurt mixture and pistachios, if desired.