Dukkah-Crusted Chicken Thigh Fillets with Lime Yoghurt & Pomegranates

When I am entertaining I do like to get ahead so that I can enjoy the company of my guests and not be exhausted or constantly in the kitchen. So I was thrilled to be given, by my girlfriend, the cookbook, The Get-Ahead Cook by Jane Lovett. I opened it and found the recipe for Dukkah-Crusted Chicken Thigh Fillets with Lime Yoghurt & Pomegranates and have used it twice now when entertaining friends. It is absolutely delicious and so impressive to look at when you serve it.

The same girlfriend is taking me on a day course with Jane Lovett as a birthday present. Having tried quite a few of the recipes in her cookbook I am looking forward to the course immensely.

Dukkah-Crusted Chicken Thigh Fillets with Lime Yoghurt & Pomegranates

Dukkah-Crusted Chicken Thigh Fillets with Lime Yoghurt & Pomegranates

Ingredients: serves 4

8 boneless, skinless chicken thigh fillets
200g natural yoghurt
1 lime
2 tbsp pomegranate seeds
a few sprigs of coriander or parsley, roughly chopped

For the marinade:
1 tsp ground cinnamon
1 tsp turmeric
2 tbsp dukkah
4 tbsp vegetable oil

Wraps and salad, to serve (optional)

How to Prepare

Mix the marinade ingredients together. Add the chicken and coat well. Marinate for up to 24 hrs – this isn’t essential.

Mix the yoghurt with the juice from half the lime and season with salt. Set aside.

Heat a frying or griddle pan until hot. Sprinkle the skinned side of the chicken with salt and cook, salted-side down in the dry pan. Press down with a fish slice then fry until crisp and golden. Sprinkle with salt, turn over and repeat until the chicken is cooked through. This will take about 5 mins on each side. If you need to cook in batches, wipe out the pan in between.

Top each thigh with a dollop of yogurt sauce, scatter with the pomegranate seeds and roughly chopped herbs, and squeeze over the remaining lime. Serve in wraps with salad, if you like.

I served with mashed potato and vegetables.

To buy the recipe book, The Get-Ahead Cook by Jane Lovett click HERE