For the chicken
1 1/2 kilo chicken, thigh fillet
1 sweet potato
For the marinade
1 tablespoon(s) olive oil
18 g salt
1 teaspoon(s) cumin, ground
1 teaspoon(s) turmeric, ground
2 chili peppers
2 clove of garlic
zest, of 1 lemon
juice, of 1 lemon
10 g ginger
1/4 bunch coriander
150 g strained yogurt
For the salsa
1 tomato
1/4 bunch coriander
2 spring onions
1 tablespoon(s) olive oil
To serve
1 tablespoon(s) strained yogurt
1 teaspoon(s) olive oil


1.For the marinade
2.Put the chicken in a bowl and add the olive oil, salt, pepper, cumin, turmeric, and mix.
3.Add the chili peppers finely chopped, the garlic grated, lemon zest, the ginger grated, the coriander finely chopped, lemon juice, yogurt, and mix well.
4.Cover the bowl with plastic wrap and refrigerate for 4-12 hours to marinate it. Ideally, you want the plastic wrap to touch the chicken.
5.To assemble
6.Preheat the oven to 180°C (350° F) set to fan.
7.Cut the sweet potato in half, lengthways, and pierce the two skewers through the one half of the sweet potato.
8.Thread the chicken fillets onto both skewers. Seal the edges of the skewers with the other half of the sweet potato.
9.Place onto a baking pan with a rack and roast for 1 ½ hours.
10.For the salsa
11.Dice the tomato and add it into a bowl.
12.Finely chop the coriander, the green part of the spring onions, and add them into the bowl.
13.Season with salt and pepper, and mix.
14.Serve the chicken with the salad, the yogurt, and the olive oil.

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