Persian Chicken Thighs with Roasted Carrots & Tahini Yoghurt by The Doctor’s Kitchen

Persian Chicken Thighs with Roasted Carrots & Tahini Yoghurt by The Doctor’s Kitchen

Persian Chicken Thighs with Roasted Carrots and Tahini Yoghurt


Here, Dr Rupy Aujla shares a recipe from his brilliant book The Doctor’s Kitchen! Dr Rupy is a London-based GP, Ted X NHS Speaker and the hottest name in healthy food right now!

Over to Rupy…

One of my best friends from university is now a highly qualified anaesthetist, but she’s a hopeless cook! Despite growing up in Iran with a wealth of culinary heritage, she still hasn’t learnt the kitchen basics, but even she can cook this meal. Sumac, a spice high in antioxidants, is used frequently in Persian cuisine. Tahini is great source ofcalcium and B vitamins, and makes an appearance in both savoury and sweet dishes. I don’t often use dried fruit in savoury meals, but in this dish it works very well. You could also scatter over some pomegranate seeds for some extra flair and texture.

Persian Chicken Thighs with Roasted Carrots and Tahini Yoghurt

Serves 2


3 tbsp extra-virgin olive oil, plus extra for drizzling
1 tsp ground cinnamon
1 tsp sumac, plus extra for sprinkling
½ tsp chilli powder
4 bone-in, skin-on chicken thighs (or remove the skin if you prefer)
200g carrots, halved lengthways (unpeeled)
1 red onion, thinly sliced
5 garlic cloves, finely chopped
2–3 dried apricots, finely chopped
50ml water
10g unsalted, toasted pistachios, roughly ground
10g pine nuts, toasted
salt and freshly ground black pepper
red rice cooked with a pinch of saffron to serve

For the tahini yoghurt:
200g Greek yoghurt
3 tbsp tahini
grated zest and juice of ½ lemon


Mix 1 tablespoon of the oil with the cinnamon, sumac, chilli powder, and the seasoning in a large bowl. Add the chicken thighs, coat them in the mixture and leave to marinate in the fridge for at least 20 minutes (ideally overnight).

Preheat the oven to 200°C/180°C fan/gas 6.

Toss the carrots in a baking tray with 1 tablespoon of the oil and some seasoning and bake for 20 minutes, until soft and lightly browned.

Meanwhile, heat the remaining tablespoon of oil in an ovenproof frying pan over a low heat, add the onion, garlic and dried apricots and sauté for 2 minutes. Place the marinated chicken thighs in the frying pan skin-side down and cook gently for about 6 minutes. Press the thighs to encourage the skin to colour and crisp up, then turn the thighs over and cook for a further 2 minutes. Transfer to the oven for 12 minutes, or until the chicken is completely cooked through (if you don’t have an ovenproof frying pan, just transfer the chicken to a baking tray).

Combine the tahini yoghurt ingredients in a bowl and sprinkle a little extra sumac on top.

Serve the chicken sprinkled with the toasted pistachios and pine nuts, with the yoghurt and roasted carrots alongside.

Now you can win 3 copies of Rupy’s book! Enter via Rafflecopter below!

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