Spiced chicken thighs with a cool yogurt dip, ready in 40 minutes

Chicken thighs are the most forgiving cut for a quick dinner: they stay juicy even if you leave them a minute too long, and they soak up spices beautifully. In this recipe, a simple rub of paprika, cumin and garlic forms a dark, fragrant crust in a hot skillet, and a cool yogurt dip with cucumber and mint balances the heat. Serve with flatbread, rice or a green salad.

Ingredients (serves 4)

For the chicken:

• 8 boneless chicken thighs, skin on or off
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes
• 3 garlic cloves, crushed
• Juice of half a lemon, plus extra to serve
• Salt and black pepper

For the yogurt dip:

• 250 g thick plain yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 small garlic clove, finely grated
• A handful of fresh mint, chopped, plus extra to serve
• 1 tablespoon olive oil
• A pinch of salt

Method

Mix the oil, spices, garlic, lemon juice, a teaspoon of salt and plenty of pepper in a bowl. Add the chicken and turn to coat. Leave for at least 15 minutes, or cover and refrigerate for up to a day for deeper flavor.

While the chicken marinates, make the dip. Stir the cucumber, garlic, mint and salt into the yogurt, drizzle with olive oil and chill until serving.

Heat a large cast-iron or other heavy skillet over medium-high heat. Lay the thighs flat, skin side down if they have skin, and cook without moving them for 6 to 7 minutes, until a dark crust forms. Turn and cook for another 5 to 6 minutes. The chicken is done when the juices run clear and the thickest part reaches 74°C (165°F).

Let the chicken rest for 5 minutes, then squeeze over a little more lemon and scatter with mint.

The secret is patience: leave the chicken alone in the pan and let the crust form before you turn it.

Lina Haddad, chef, Port Alden

Tips and variations

• Don’t crowd the pan. Cook in two batches if needed so the chicken browns instead of steaming.
• For more heat, add a pinch of cayenne to the rub or a spoonful of chili paste to the dip.
• The chicken also works on an outdoor grill or under a hot broiler.
• Leftovers make an excellent wrap the next day with lettuce, tomato and a spoonful of the dip.