Name: Hawayej-spiced chicken thigh cutlets
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 8 chicken thigh cutlets, bone in, skin on; 4 garlic cloves, crushed; 2 tbsp olive oil; Pickled long green chillies and Greek-style yoghurt, to serve; Hawayej spice mix; 1 tsp caraway seeds; 1 tsp black peppercorns; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander seeds; ½ tsp ground cardamom; ¼ tsp ground cloves

Hawayej, a spice blend from Yemen, adds depth and complexity to simply roasted chicken thighs. A refreshing salad of cucumber, red onion, coriander and mint makes a fine accompaniment, and flatbread will help mop up all the juices. Or serve it with a bowl of Turkish cracked wheat salad.

Ingredients

8 chicken thigh cutlets, bone in, skin on

4 garlic cloves, crushed

2 tbsp olive oil

Pickled long green chillies and Greek-style yoghurt, to serve

Hawayej spice mix

1 tsp caraway seeds

1 tsp black peppercorns

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander seeds

½ tsp ground cardamom

¼ tsp ground cloves

Method

1.Preheat oven to 220°C. For hawayej, dry-roast caraway seeds and black peppercorns in a frying pan over medium-high heat until fragrant (30 seconds to 1 minute). Coarsely crush with a mortar and pestle and stir in remaining spices.

2.Combine chicken, garlic and olive oil in a large bowl. Add spice mixture and toss to combine. Spread chicken on an oven tray lined with baking paper and roast until golden and juices run clear when pierced with a skewer (18-22 minutes). Serve with pickled chillies and yoghurt.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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