*Plus 90 minutes – 24 hours to marinate chicken
For the chicken and marinade:
- 3 ounces 85g plain, full-fat Greek yogurt
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon hot paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cinnamon
- 4-6 boneless, skinless chicken thighs
- 1 tablespoon vegetable oil for frying
For the rice:
- 1 pinch saffron
- 2-3 tablespoons hot water
- 2 cups 400g white rice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 3 cups 700mL chicken stock
For the garlic sauce:
- 1 Persian cucumber
- 5 ounces 140g plain, full-fat Greek yogurt
- 2 tablespoons olive oil, divided
- 1 medium clove garlic, minced
- ¼ teaspoon salt
- Juice of ½ lemon
- 2 tablespoons 6g chopped mint*
For the salad:
- 2 cups 300g cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- ½ cup 150g feta in brine, cubed or crumbled
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ cup 12g chopped mint*
*Italian parsley or dill may be substituted