Turkish spiced chicken with garlic yogurt, cucumber and dill

It’s the lemon and spices that really make this dish. It requires a bit of effort but it’s worth it for the fantastic combination of aromatic chicken with cooling yogurt and cucumber. Serve with fluffy flatbread. Requires marinating time Overview 10 mins 30 mins 4 Ingredients - 75ml olive oil - juice of 1 small lemon - 1½ tsp ground cumin - 1 tsp ground allspice - 1½ tsp Aleppo pepper or ½ tsp chilli flakes - 4 garlic cloves, crushed - 8 boneless, skinless chicken thighs For the cucumber - 1 cucumber, about 225g - 4 tbsp extra-virgin olive oil - 1 tbsp white balsamic vinegar - 1 tbsp lemon juice - 2 tbsp dill, roughly chopped For the yogurt - 5 small garlic cloves, 2 of them grated to a purée - 250g Greek yogurt - 2½ tbsp extra-virgin olive oil Method Mix 75ml olive oil with the juice of 1 small lemon, 1½ tsp ground cumin, 1 tsp ground allspice, 1½ tsp Aleppo pepper or ½ tsp chilli flakes, 4 crushed garlic cloves and some seasoning. Put 8 boneless and skinless chicken thighs in a dish and pour the marinade over. Cover and put in the fridge for up to 2 hours. Chop 1 cucumber (about 225g) into small cubes and mix with 4 tbsp extra-virgin oil, 1 tbsp white balsamic vinegar, 1 tbsp lemon juice and 2 tbsp roughly chopped dill; season. Don’t do this too far in advance or the cucumber becomes too soft. Add 2 grated garlic cloves to 250g Greek yogurt. Heat a griddle or frying pan until very hot. Shake off the excess marinade from the chicken. Add to the pan and cook on a high heat to get a good colour, then reduce the heat and cook, turning, until cooked through. Slice the 3 remaining garlic cloves finely. Heat 2½ tbsp extra-virgin olive oil in a frying pan and sauté the garlic until pale gold. Serve the chicken with some of the cucumber and a generous dollop of the garlic yogurt spooned on the side. Drizzle the oil and garlic over the top.