This is very simple to make. Takes minutes to make the marinade and as long as you either bash out the chicken to a uniform thickness or cut slashes in them, it doesn’t need ages in the marinade either. Ras-el-hanout is a wonderful Middle Eastern spice, full of aromatics and without chili. There’s quite a few versions to choose from but my favourite is this one by Greenfields
6 chicken thigh fillets (skin off)
3 tablespoons of low fat Greek youghurt
2 tablespoons of Ras-el-hanout
5 tablespoons of sunflower oil
1 teaspoon of salt (or more if you prefer!)
Handful of chopped coriander. (I keep an airtight bag of chopped coriander in the freezer for just such occasions)
Place the chicken thigh fillets between two pieces of clingfilm and carefully bash the fat ends down until it is roughly equal thickness. Careful, though as you can end up with chicken paste if you are too aggressive!
Mix the marinade ingredients together well and mix well with the chicken. You can do this in a bowl (getting your hands in there to ensure you massage the marinade into all the chicken pieces. I prefer to put everything into a Ziploc bag and seal it; then squidge it all about making sure the marinade coats all the chicken. Place in the fridge for as long as you can – ideally 1-2 hrs is best.
I cook these on the barbecue – it only takes about 10-12 minutes to get a nice colour on both sides turning them a few times to make sure they don’t burn. You could happily make them on a hot griddle pan as well.