Serves: 4, or 6-8 people as canapés
Preparation time: 10 minutes
Cooking time: 30-35 minutes
- 4 skinless and boneless chicken thighs
- 1 tsp smoked sweet paprika
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 1 tsp sea salt
- 2 cloves of garlic, peeled and crushed
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 tbsp olive oil
- 2 dsp Greek yogurt
- Sea salt and black pepper
- 1 bunch of celery
- 100g Feta (optional)
What to do:
Pre-heat the oven to 200°C.
Place the chicken thighs in a mixing bowl, along with all the spices and herbs. Add the olive oil and mix well, making sure all the chicken is well coated.
Put the chicken on a baking tray and sprinkle with salt and pepper.
Place in the oven for 30-35 minutes until caramelized and charred in places.
Leave to cool for 5-10 minutes.
Once cooled, shred the chicken using a knife and fork and place in a bowl with the Greek yogurt.
Stir to combine and add more seasoning if required.
Wash the celery stalks and cut into 3-4-inch pieces. Spoon the chicken mixture onto each piece of celery and sprinkle with a little extra smoked sweet paprika.
Top with crumbled feta if desired.