8 boneless, skinless chicken thigh fillets
200g natural yogurt
2 tbsp pomegranate seeds
a few sprigs of coriander or parsley, roughly chopped
For the marinade
1 tsp ground cinnamon
1 tsp turmeric
2 tbsp dukkah
4 tbsp vegetable oil
wraps and salad, to serve (optional)
Mix the marinade ingredients together. Add the chicken and coat well. Marinate for up to 24 hrs – this isn’t essential.
Mix the yogurt with the juice from half the lime and season with salt. Set aside. Heat a frying or griddle pan until hot. Sprinkle the skinned side of the chicken with salt and cook, salted-side down in the dry pan. Press down with a fish slice then fry until crisp and golden. Sprinkle with salt, turn over and repeat until the chicken is cooked through. This will take about 5 mins on each side. If you need to cook in batches, wipe out the pan in between.
Top each thigh with a dollop of yogurt sauce, scatter with the pomegranate seeds and roughly chopped herbs, and squeeze over the remaining lime. Serve in wraps with salad, if you like.