Spiced chicken thighs with chickpea mash and a zucchini, snow pea and capsicum salad

Serves 4

Ingredients

4 x 125g chicken thighs (about 4 big ones) cut in half

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground turmeric

½ tsp chilli powder or to taste

Method

Mix together and marinate with a splash of olive oil. Leave overnight or as long as you have. Cook in a pan, bbq or bake in the oven. Serve with zucchini salad and chickpea mash.

Zucchini salad

150g snow peas, ends chopped off, plunged into boiling water for 30 seconds or until they change color and then plunged into cold water to retain their color

4 medium zucchinis, sliced thinly with a mandolin or potato peeler

½ red capsicum and ½ yellow one, sliced thinly

Juice of 1 lemon (zest first and set the zest aside for the mash)

2 tsp olive oil

Salt and pepper

Mix these together in a bowl and set aside. If you have some basil handy, this would make a nice addition.

Chickpea Mash

2 x 400g can chickpeas (or cannellini beans) rinsed and drained

1 brown onion, finely diced

2 cloves of garlic, minced

Juice of half a lemon

Zest of 1 lemon

1/3 cup of chicken stock or water

In a medium pot add a little olive oil and cook the onion and garlic for 2 minutes or until softened, then add your chickpeas, lemon juice and zest. Heat through for about 3 minutes and then blend using a stick mixer or use a potato masher. Add some salt and pepper.