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Turkish Spiced Chicken with Tracklements Sriracha Relish


Make a marinade by mixing the olive oil, cinnamon, cayenne, cumin, garlic, salt and pepper together in a large bowl.

Make little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover with cling film and put in the fridge. Leave in the fridge for a couple of hours, or overnight. Bring to room temperature before cooking.

Next make the relish:  combine the garlic and sea salt in a mixer. Add the coriander, mint and olives and pulse until mixed. Gradually add the extra virgin olive oil, sriracha and balsamic vinegar until you have a rough paste.  Add lemon juice to taste and set aside.

Next heat a griddle pan over a medium heat. Shake the excess marinade from the chicken and fry in the pan for about 2 minutes on each side. Reduce the heat to low and cook for another 4 minutes, or until cooked through.

Serves: 4-6

For the chicken

  • 6 tbsp olive oil
  • ½ tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 garlic cloves, crushed
  • 6–8 boneless, skinless chicken thighs
  • Sea salt

For the relish

  • 2 garlic cloves, crushed
  • Pinch sea salt
  • 15g fresh coriander, roughly chopped
  • 8 sprigs of mint, leaves only, roughly torn
  • 70g pitted green olives, roughly chopped
  • 5 tbsp olive oil
  • 1 tbsp Tracklements Sriracha Chilli Sauce
  • 2 tbsp balsamic vinegar
  • good squeeze of lemon juice

Serve with hot flatbreads, chutney, green salad, lemon wedges and a bowl of Greek yoghurt

Sriracha Chilli Sauce 150ml

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