Turkish-Inspired Walnut Chicken

Serves: 4

INGREDIENTS

½ cup Greek yoghurt

1 lemon

2 garlic cloves, minced

1 tsp ground cumin

1 tsp paprika

¼ tsp cinnamon

400g chicken thighs, halved

WALNUT TARATOR SAUCE

1 cup FreshLife Californian Walnuts

3 slices white bread

2 garlic cloves

¼ cup tahini

½ cup extra virgin olive oil

FreshLife Californian Walnut Pieces, to garnish

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METHOD

In a bowl, whisk together the yoghurt, juice of half a lemon, minced garlic cloves, cumin, paprika and cinnamon. Season with salt and pepper, then add the chicken thighs and toss to coat. Cover the chicken, and allow to marinate for 30 minutes.
To make the Walnut Tarator Sauce, soak the walnuts in boiling water for 15 minutes, then soak the bread slices in water for 5 minutes. Once soaked, drain off the excess water and combine in a blender or processor with the drained walnuts, garlic cloves, remaining lemon juice, tahini and olive oil.
Blend until smooth, then season to taste with salt and pepper. Set aside.
Bring a frying pan to medium-high heat with a drizzle of olive oil. Shake any remaining marinade off the chicken, and cook the pieces for 3-5 minutes on each side or until golden and cooked through.
Spoon some of the walnut sauce over the cooked chicken, and garnish with a sprinkling of walnut pieces. Serve with your choice of sides, and enjoy!

Tip: we serve this delicious chicken with steamed rice and a fresh and vibrant tomato salad; packed with red onion, fresh herbs and dressed with a little lemon juice and extra virgin olive oil!

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