Sumac Yoghurt Marinated Chicken with Quick Slaw

sbs.com.au

mllaan

1 tbsp ground cumin

1 tbsp sumac

1 tbsp extra virgin olive oil

125 g (½ cup) thick Greek yoghurt

sea salt and black pepper, to taste

6 chicken thigh cutlets

subheading: Slaw:

60 g (¼ cup) Greek yoghurt

1 to 2 tbsp apple cider vinegar, to taste

2 cups finely shredded savoy or white cabbage

1 carrot, shredded

2 spring onions, thinly sliced

1 tbsp toasted sunflower seeds

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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