4
30 minutes
30 minutes
4 chicken thigh fillets, skin on (if you can’t find these, buy chicken thigh cutlets with the bone in and remove the bone, or you can just use skinless boneless chicken fillets)
2 tablespoons olive oil
Combine equal parts: (For this recipe 2 teaspoons of each will suffice, but I recommend using a couple of tablespoons and storing the leftovers for next time.)
Smoked paprika
Ground cumin seed
Dried oregano leaves
Garlic powder
Onion powder
Table salt
½ punnet cherry or baby Roma tomatoes, halved
1 red onions, very finely diced
2 Lebanese cucumbers, quartered lengthways and cut into 1cm pieces
100 g feta, cubed
100 g mixed marinated pitted olives
½ bunch parsley, chopped
½ bunch mint, chopped
¼ cup extra virgin olive oil
1 tablespoon dried oregano leaves
2 tablespoons red wine vinegar
1 teaspoon sea salt flakes
¼ teaspoon ground black pepper
250 g packet cooked brown rice
½ bunch parsley, chopped
½ bunch mint, leaves chopped
1 bunch dill, leaved chopped
4 spring onions, finely sliced
1 lemon, zested and juiced
¼ cup extra virgin olive oil
1 teaspoon sea salt flakes
A few grinds of black pepper
