RECIPE: Spiced yoghurt chicken
6 chicken Thighs bone in skin off
200grams natural yoghurt
2 cloves garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons Hot Sweet Chilli Sauce
1 tablespoon Corn flour
2 tablespoons sugar
Place chicken into a shallow dish. Mix yoghurt, garlic, cumin, coriander and Sweet Chilli sauce in a bowl. Pour over chicken and coat well.
Place covered marinated chicken in the fridge for at least 1 hour or overnight preferred.
Remove excess marinade from chicken. Arrange chicken thighs on baking paper-lined baking tray. Bake in a moderately hot oven (180c) for 35 to 40 minutes or until cooked.
Place remaining marinade into a saucepan.
Mix in cornflour to thicken and add sugar. Bring to the boil while stirring. Reduce heat. Simmer for 3 minutes.
Serve with rice and salad