Mildly obsessed with the Farmer J amba chicken bowl, this is my best guess (also based on the ingredients in my cupboards) and it is both delicious and Elena-endorsed.
- 8 boneless, skinless chicken thighs
- 4 cloves garlic, roughly chopped
- 1″ ginger, roughly chopped
- 1 tbsp amba spice (made with ¼ tsp ground fenugreek, ½ tsp turmeric, ½ tsp pul biber, ½ tsp sumac, 1¼ tsp paprika)
- 1 tsp dijon mustard
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp pomegranate (or date) molasses
- 1 tsp mango chutney
- 1 tbsp soy sauce
- 3 tbsp olive oil
- ½ tsp salt
- Ground black pepper
- Whizz up all the ingredients except for the chicken to make a thick paste
- Mix the marinade into the chicken thighs until thoroughly coated and leave for 2 hours
- Grill for 15 mins or cook in the oven at 180C fan for 20 mins, turning over halfway through cooking
- Drizzle with the cooking juices while they rest – happy to be served at room temp
Serve with brown rice, spicy coleslaw or crispy green salad, a handful of Bold Bean chickpeas, sliced gherkins or pink pickled onions, and green tahini sauce
Green tahini sauce
- Large handful of your favourite fresh soft herbs – coriander, parsley, mint, dill, chives – roughly chopped
- Juice of ½ lemon
- 1 clove confit garlic
- Big pinch salt
- 2 pickled guindilla chillis
- 2-3 heaped tbsp tahini
- 125ml water
- Whizz everything up together until smooth and thick, check seasoning and scoop!
Sophie cooks 