Serves 4, or 6-8 people as canapés

 

Preparation time: 10 minutes

Cooking time: 30-35 minutes

 

You’ll need:

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.

 

 

www.lovecelery.co.uk