Garlic Herb Chicken Thighs with Vegetable Stir Fry

Ingredients

Garlic and Herb Chicken Thighs

8 chicken thighs-skin on

6 tablespoons Irish Yogurts Clonakilty 0% Kefir Natural

2 cloves garlic, crushed

1 teaspoon dried oregano

½ tsp chili powder

Juice of 1 lemon

Vegetable Stir-fry

1 ½ mixed peppers (sliced thinly)

1 medium onion (red or white-sliced thinly)

1 red chilli-chopped very finely

2 cloves of garlic-chopped

5-6 mushrooms (sliced)

½ teaspoon of ground cumin

4 tablespoons sweet chilli sauce

For the Chicken

Preheat the oven to 190°C/375°F/Gas Mark 5
Mix the yogurt, garlic, oregano, lemon juice, and the chilli powder together in a large bowl and season. Add in the chicken thighs and using your hands (wear gloves if desired) spread over the chicken and then chill for at least twenty minutes
Put the chicken thighs on a flat baking tray lined with parchment paper and bake in the preheated oven until golden brown, about 30-35 minutes
Serve on a large platter with some of the vegetable stir-fry and a large dollop of Irish Yogurts Clonakilty Sponable Kefir Natural

For the Vegetable Stir-Fry

Add a little oil to the wok together with the chilli and garlic and all of the sliced vegetables allow these to cook quickly for approximately 5 minutes on a high heat
When the vegetables are almost fully cooked, add in the sweet chilli sauce and allow to cook for a further 2-3 minutes. Sprinkle in the ground cumin at this stage also
Correct the seasoning of the dish at this stage