Main and Side
Spiced Chicken Thighs with White Bean Salad
Spiced yogurt chicken thighs with a five-minute Turkish white bean salad.
- Gluten-free
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 700 g chicken thigh
- 3 tbsp yogurt
- 1 tbsp pepper paste
- 5 tbsp olive oil
- 1½ tsp salt
- 1 pinch black pepper
- 2 cans canned white beans
- 1 red onion
- 1 bunch parsley
- 1 tsp sumac
- 2 tbsp lemon juice
- 2 egg
- 1 l water
Method
- Coat the boneless chicken thighs with the yogurt, pepper paste, some of the olive oil, half the salt and black pepper. Cover and marinate in the refrigerator for at least 10 minutes.
- Boil the eggs in the water for 9 minutes, cool in cold water and quarter them.
- Drain and rinse the beans; slice the red onion thinly and rub with the sumac; chop the parsley.
- Mix the beans, onion and parsley with the rest of the olive oil, the lemon juice and the rest of the salt and top with the eggs.
- Heat a grill pan thoroughly over medium heat. Cook the chicken for about 6–7 minutes per side, until the internal temperature reaches 74°C.
- Serve the chicken with the bean salad.