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  /  Food   /  Garlic & Herb Chicken Thighs with Vegetable Stir Fry

Garlic & Herb Chicken Thighs with Vegetable Stir Fry

Garlic & Herb Chicken Thighs with Vegetable Stir Fry

Recipe by Chef Edward Hayden


  • 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