A FLAVOUR-PACKED SUPPER DISH THAT’S EASY TO MAKE USING THE FRESHEST INGREDIENTS – THANKS TO RIVERSMEAD FARM-FRESH CHICKEN
Recipe by Lucy Markewicz
TAHINI AND FETA BAKED RIVERSMEAD CHICKEN THIGHS
Ingredients:
• 6-8 Riversmead chicken thighs
• 500ml yoghurt
• juice of 1 lime
• thumb-size knob of ginger, peeled and minced
• 3 cloves garlic, chopped
• 15ml cumin
• 15ml coriander seeds
• 15ml mint
• 15ml marjoram
• 15ml salt
• 5ml pepper
• 125ml tahini
• 80ml – 125ml feta
• 45ml toasted sesame seeds
• pomegranate rubies
• fresh coriander
Method:
In a bowl mix together the ginger, garlic, all the herbs and spices, salt, pepper, tahini, yoghurt and lime
juice. Marinade the chicken overnight in the tahini yoghurt mixture. Preheat oven to 180°C. Remove the thighs and wipe off the marinade, reserving it for later. Brown the thighs in a hot pan until the skin colours nicely. Place in a casserole dish, cover with the tahini yoghurt marinade. Bake in a preheated oven for 45-60 minutes or until cooked through. Garnish with crumbled feta, sesame seeds, pomegranate rubies and coriander.