Ingredients
- 200g natural yoghurt
- Juice of ½ lemon
- ½ tsp salt
- 1 tsp smoked paprika
- 1 clove garlic, crushed or finely grated
- 1 tsp thyme or marjoram, finely chopped
- 12 chicken thighs, boneless and skinless
- 2 sprigs cherry tomatoes
- For the sumac onions:
- 1 red onion, finely sliced
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 tsp sumac
- 1 tbsp finely chopped parsley
- To serve: hummus, fried potatoes or rice
- Mix the yoghurt, lemon juice, salt, paprika, garlic and thyme in a bowl or large lidded Tupperware.
- Add the chicken thighs and mix well. Leave to marinade for an hour or overnight.
- Meanwhile make the sumac onions. Finely slice the onion then place in a sieve over the sink. Pour boiling water over them, then cold water to cool. Drain the onion well then place in a bowl. Add the lemon juice, olive oil, sumac and parsley. Mix well and season with a little salt. Cover and set aside.
- Preheat the grill or barbecue. Once it’s hot lay the chicken thighs on, basting in the marinade and leave to cook on one side undisturbed for at least five minutes before turning and finishing cooking. Place the cherry tomato vines on the grill for the final five minutes.
- Serve the chicken with the sumac onion piled on top and the blistered tomatoes on the side along with hummus and fried potatoes.
