Tit’s a great delight – everyone loves it. I know a few people who keep it in the fridge and eat it straight from the bowl. It pairs well with lamb, fish, roasted vegetables and sweet potatoes as well as chicken, as well as feta and labneh.
Preparation time: 30 minutes, plus 2 hours of marinade |Cooking time: 16 minutes
- 6 boneless, skinless chicken thighs
- 6 tablespoons of olive oil
- ½ teaspoon ground cinnamon
- tsp cayenne pepper
- 1½ teaspoon ground cumin
- 2 garlic cloves, mashed
- 2 garlic cloves, chopped
- Pinch of sea salt flakes
- 1 green chilli
- 1 red chilli
- 15 g coarsely chopped cilantro
- Leaves of 8 UKTN sprigs, torn
- 70 g pitted green olives, roughly chopped
- 6 tablespoons extra virgin olive oil
- 2 tablespoons of white balsamic vinegar
- Good lemon juice, plus lemon wedges for serving
- Place half the chicken thighs between two pieces of parchment paper or parchment paper. Crush them with a rolling pin to obtain fillets of a uniform thickness. Do the same with the other three fillets.
- Combine the oil, spices, garlic and a little salt and pepper for the marinade. Place the chicken in a dish and pour over the marinade, turning the fillets to coat them. Cover with cling film and refrigerate for a few hours or overnight. Take them out of the refrigerator before cooking so that they are not cold.
- Prepare the relish just before cooking the chicken. Crush the garlic with the sea salt with a pestle and mortar (or grate it into a puree). Cut in half and seed the two peppers and roughly chop. Add to the mortar with the coriander, UKTN and olives and crush everything together, gradually adding the oil and balsamic vinegar until you get a paste (it should be in pieces, not mashed). Add lemon juice to taste and set aside.
- Heat a hot plate until hot. Take the chicken out of the marinade, shaking off the excess and cook over medium heat for about two minutes on each side, then reduce the heat to low and cook for another 2 minutes on each side. Chicken should be cooked and flamed in places, but not scorched.
- Serve with lemon wedges, rice, bulgur or flatbread, a bowl of Greek yogurt and the relish.