Servings: 4 to 6

1 kg chicken thighs 1 kg chicken thighs
4 garlic cloves, crushed 4 garlic cloves, crushed
¼ cup chopped coriander ¼ cup chopped coriander
3 tsp ground coriander 3 tsp ground coriander
3 tsp smoked/milk paprika 3 tsp smoked/milk paprika
3 capsicums (variation of colour is best), thickly sliced 3 capsicums (variation of colour is best), thickly sliced
2 red onions, cut in wedges 2 red onions, cut in wedges
200g plain low fat Greek yoghurt 200g plain low fat Greek yoghurt
¼ cup lemon juice ¼ cup lemon juice
Olive oil Olive oil

1. Preheat oven at 180° Celsius. Combine 3 garlic cloves, fresh coriander, spices and 1 TBS olive oil in large bowl. Add chicken and coat. Put in fridge to marinate.
2. Place capsicums and onion on baking tray and spray with olive oil. Bake in oven for 1 hr. (Can add cut up pita bread or wraps for last 10 to 15 mins to add to salad)
3. Cook chicken on bbq or grill until cooked.
4. Combine yoghurt, 1 TBS lemon juice and remaining garlic.
5. Add remaining lemon juice to capsicums and onions. Serve chicken with salad and yoghurt.