Baharat Chicken with Sesame Yoghurt

Cook Time 1 hour plus overnight marinating

Serves 4

Ingredients

500g chicken thigh, skin off

1½ tsp baharat (7 spice) mix

1 clove garlic, minced

2 tbsp olive oil, plus extra for dressing

1 lemon, zest and juice

Sesame Yoghurt

1 cup Greek-style yoghurt

1 tbsp tahini

Salt and pepper

To Serve

4 sprigs parsley, leaves picked

1 dill pickle, thinly sliced into rounds

½ white onion, thinly sliced to garnish

Method

In a bowl, combine the baharat, garlic, lemon zest, olive oil, and salt and pepper. Add the chicken and marinate for an hour or ideally overnight.

For the sesame dressing, combine yoghurt, tahini, 1 tsp of lemon juice and salt. Stir until smooth. If the sauce is too thick, add a teaspoon of water at a time until you reach your desired drizzling consistency.

Heat the chargrill pan or barbecue to medium-high. Place the chicken on the grill and cook for 6-8 minutes per side, depending on thickness, until slightly charred and cooked through. Remove and squeeze over the juice of half a lemon. 

Toss together the parsley, pickled dill and onion with a splash of oil and salt.

Spoon the sauce onto a plate and top with the chicken, then add the parsley salad.