Chicken,orange and cucumber with mint, peanut and yoghurt dressing

By Amanda Laird

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Chicken,orange and cucumber with mint, peanut and yoghurt dressing. Photo / Babiche Martens
Chicken,orange and cucumber with mint, peanut and yoghurt dressing. Photo / Babiche Martens

Serves 4

4 skinless boned chicken thighs
Salt and freshly ground black pepper
Juice of one lemon
1 Tbs peanut oil
2 oranges
2 lebanese cucumbers or half a telegraph
Spring onions, mint leaves and/or coriander to garnish

Dressing
2 cups of mint leaves
1/2 cup roasted peanuts
1 clove garlic
1/2 tsp caster sugar
Peanut oil
Juice of one lemon
Salt
1/2 cup thick Greek-style yoghurt

1 Preheat the oven to 200C. Arrange the chicken in an ovenproof dish and season.

2 Squeeze over the lemon and drizzle the oil. Cook for 20 minutes or until done depending on the size of the thighs. Let cool.

3 Peel the oranges then segment. Slice the cucumber.

4 To make the dressing; either finely chop the mint or put into a food processor and pulse until fine. Finely chop the peanuts and add with the minced garlic clove. Add the sugar and enough peanut oil to make a thick sauce. Add the lemon juice then season with salt before stirring through the yoghurt.

5 Slice the chicken and arrange with the orange and cucumber, fold through some dressing while leaving enough for people to add more at the table. Offer bowls of spring onions, coriander and/or mint leaves for people to add as they wish.

- NZ Herald

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