Paprika Rubbed Chicken Thighs with Supergrain Salad & Garlic Yoghurt

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, September 26, 2021.

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Juicy chicken thighs are tossed in smoky paprika and baked to perfection in this easy weeknight dinner! We have made it even easier for you and included air-fryer instructions for those lucky people who own one!

Ingredients

Garlic Yoghurt

100g yoghurt
1 garlic clove, minced

Supergrain Salad

150g super grains
1/2 avocado, thinly sliced
1 telegraph cucumber, cut in half lengthways & thinly sliced
2 radish, thinly sliced
100g baby spinach
1 tsp olive oil
2 tsp red wine vinegar

Chicken

600g free range chicken thighs, fat trimmed
1 pack smoked paprika
1 lemon, juiced

Steps

Preheat oven to 220°C (or 200°C fan bake). Preheat air-fryer to 220°C (if using). Bring a medium pot of hot salted tap water to the boil.
Cook supergrains in pot of boiling water for about 25 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. Set aside.
Thinly slice avocado, cucumber and radish. Add to a large bowl and set aside.
Pat chicken dry, trim fat and discard. Toss chicken in a medium bowl with smoked paprika and lemon juice. Season with salt and pepper.
Place chicken on a lined oven tray. Roast on upper oven rack for 20-25 minutes (depending on thickness), until cooked through. Turn halfway through cook time. Rest, covered, before thinly slicing.
Place chicken on air-fryer tray and air-fry for 15-20 minutes (depending on thickness), until cooked through. Turn halfway through cook time. Rest, covered, before thinly slicing.
Mince garlic and combine in a small bowl with yoghurt and a pinch of salt. Set aside.
Toss cooked supergrains with remaining salad ingredients. Season to taste with salt and pepper.
Supergrain salad with chicken and garlic yoghurt.

Nutritional Information

Energy	1778 kj 425 kcal
Protein	35.9g
Carbohydrate	33.1g
Fat	17.1g