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

Ingredients

1	Salt & freshly ground pepper, (to season)
4	Boneless chicken thighs, (skinnless) (Main)
1	Lemon, (juice of)
1 Tbsp	Peanut oil
2	Oranges
2	Lebanese cucumber, (or half a telegraph)
1	Spring onion, (to garnish)
1	Mint leaves, (to garnish)
1	Coriander, (to garnish)

Ingredients

½ cup	Roasted peanuts
2 cups	Mint leaves
½ tsp	Caster sugar
1 clove	Garlic
1	Peanut oil
1	Lemon, (juice of)
1	Salt
½ cup	Thick greek yoghurt

Directions

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.
5. Finely chop the peanuts and add with the minced garlic clove. Add the sugar and enough peanut oil to make a thick sauce.
6. Add the lemon juice, then season with salt before stirring through the yoghurt.
7. 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.
8. Offer bowls of spring onions, coriander and/or mint leaves for people to add as they wish.