serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 chicken thighs
- 1 egg
- ½ cup polenta
- 1 tbsp sumac
- 1 tsp cumin seeds
- salt flakes and freshly ground pepper, to season
- 60 ml (¼ cup) grape molasses
Minted yoghurt
- 2 spring onions, chopped
- 6 coriander leaves, chopped
- 4 mint sprigs, leaves chopped
- couple of big spoonfuls Greek-style yoghurt
- salt flakes and freshly ground pepper, to season
Instructions
To make the minted yoghurt, place all of the ingredients in a bowl and stir to combine. Cover and pop in the fridge until needed.
Preheat the grill to medium-high. Line a baking tray with foil. Cut the chicken thighs into 2 cm-thick strips. Crack the egg into a bowl and beat with a fork. In a separate shallow bowl, combine the polenta, sumac and cumin, and season with salt and pepper. With one hand, dip a piece of chicken into the egg to coat and drop into the polenta mixture. With the other hand, coat the chicken in the polenta mixture and place on the tray. Repeat with the remaining chicken.
Cook the crumbed chicken under the grill for 2–3 minutes each side. Brush over the grape molasses and cook for 3–4 minutes, then turn over and repeat on other side until browned and cooked through.
Serve with the chilled minted yoghurt.
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.
