500g chicken thighs
1.5 tbsp advieh spice mix
1 tbsp vegetable oil
0.5 tsp salt
0.5 tsp black pepper
Cut the chicken into thumb sized pieces and place in a ceramic bowl. Zest the whole orange then squeeze the juice over the chicken, add the salt, pepper, oil and mix thoroughly. Cover and place in the fridge for at least half an hour or up to 24 hours. The longer you marinate, the deeper the flavour.
This barbecued chicken goes really well with flatbread and sabzi khordan - a classic Persian salad.
To make sabzi khordan (fresh herb salad) place bunches of herbs such as Italian parsley, coriander, oregano, basil and mint on a large plate. Then place walnuts, sliced radishes and a block of feta (drizzle olive oil over the feta). Other dishes that also work well with this meal are hummus and yoghurt mixed with tahini.
Place the barbecued chicken in the flatbread, add in your favourite herbs, feta, radishes and walnuts. Eat it as you would a sandwich or a taco. A great and casual way to eat straight off the grill with friends.