Spiced Lemon Chicken Wraps
Servings: 4 people
Ingredients
- 8 Boneless chicken thighs
- 200 g Greek style yogurt
- 1 level tsp Cinnamon
- 1/2 tsp Cardamom, freshly ground
- 1/2 tsp Freshly ground black pepper
- 1 small onion
- 1 1/2 Lemons, zest of half
- 2 cloves Garlic
Red Cabbage Slaw
- 1/2 medium Red cabbage
- 1 small Red onion
- 100 g Kale
- 1 Red chilli
- 1 small bunch Fresh mint
- 6 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1/2 tsp Fine sea salt
Instructions
- Four hours, or at least two hours before you would like to cook the chicken, marinate the thighs firstly in the juice and zest of 1/2 a lemon and a sprinkling of salt, leave for 15 minutes. Now blitz 5 tablespoons of the yogurt, spices , onion and garlic.
- Preheat the oven 180C/Gas 4. Put the chicken and marinade in a single layer on a baking tray or oven proof dish. Slice the remaining lemon and combine with the chicken. Season with salt and pepper. Place in the oven for 30-40 minutes or until cooked through.
- While the chicken is cooking make the slaw. Shred the cabbage and kale finely and slice the red onion finely too. Chop the chilli finely. Combine all the vegetables in a bowl and sprinkle over the salt, toss and leave to stand for 10-15 minutes. Mix together the oil and vinegar and add to the slaw, finely chop the mint and add to the salad.