INGREDIENTS

·         free-range chicken thigh fillets

·         240g natural yoghurt

·         kofta seasoning

·         dukkah

·         3 garlic cloves

·         80g radish

·         2 Lebanese cucumbers

·         2 x 380g chickpeas

·         2 chicken-style stock cubes

·         dried currants

·         100g rocket leaves

·         1½ tbs olive oil

·         250ml (1 cup) boiling water

·         1 tbs red wine vinegar

·         1 tbs extra virgin olive oil

Allergens: Almond, Milk, Sesame and Sulphites. May contain traces of other allergens.

METHOD

1. Brown chicken

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Season the chicken with salt and pepper. Heat 1 tbs olive oil in a large frypan over medium-high heat. Cook the chicken for 2 mins each side or until golden (the chicken won't be cooked through).

2. Make spiced yoghurt

While the chicken is browning, combine the yoghurt and half the kofta seasoning in a bowl and season with salt and pepper.

3. Bake chicken

Transfer the chicken, smooth-side up, to the lined tray and reserve the pan. Drizzle with 2 tsp olive oil, then scatter over the dukkah and remaining kofta seasoning. Bake for 10 mins or until the chicken is cooked through. Rest for 3 mins.

4. Prep ingredients

While the chicken is baking, crush or finely chop the garlic. Cut the radish into thin wedges. Peel the cucumbers into ribbons with a vegetable peeler. Drain and rinse the chickpeas. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.

5. Heat chickpeas

Add the garlic, chickpeas and currants to the reserved pan and return to medium-high heat. Add the stock and bring to the boil, scraping to incorporate the flavour from the base of the pan. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly reduced. Taste, then season with pepper. Stir in the radish, then remove the pan from the heat.

6. Dress salad and serve

Meanwhile, whisk 1 tbs red wine vinegar and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper. Add the rocket and cucumber to the dressing and toss to coat. Slice the chicken. Divide the chicken, chickpea mixture and salad among plates. Drizzle with the spiced yoghurt to serve.