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Mezze Style Peppery Turmeric Grilled Chicken Platter
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Mezze Style Peppery Turmeric Grilled Chicken Platter

1 Std.Für 4Nutri-Score C€€
von @melies_kitchen1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken thighs (boneless, skinless)Fleisch800 g
  • turmeric (ground)Gewürze2 g
  • black pepper (cracked)Gewürze4 g
  • garlic (cloves, crushed)Obst & Gemüse4 Stücke
  • honeyVorräte30 ml
  • olive oilVorräte60 ml
  • saltGewürze5 g
  • eggplant (large, halved)Obst & Gemüse2 Stücke
  • tahiniVorräte60 g
  • greek yoghurtMilchprodukte120 g
  • lemon juice (freshly squeezed)Obst & Gemüse30 ml
  • dill (fresh, chopped)Obst & Gemüse20 g
  • jalapeño (sliced)Obst & Gemüse2 Stücke
  • flatbread (warmed)Backwaren4 Stücke
  • summer vegetables (fresh, sliced)Obst & Gemüse400 g

pro Portion

Nährwerte

578kcal

Kohlenhydrate
30 g
Eiweiß
41 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Grill
  • Rührschüssel
  • Standmixer
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • Whisk the turmeric, cracked black pepper, garlic, honey, olive oil and salt in a bowl.
    • Add the chicken thighs and coat well.
    • Cover and leave to marinate.
    Schritt 1

  2. Grill the chicken

    • Heat the grill to medium-high.
    • Grill the chicken thighs until golden and cooked through, turning once.
    Schritt 2

  3. Make the smoky babaganoush

    • Grill the eggplant halves until soft and charred, then scoop out the flesh.
    • Blend the eggplant flesh with tahini, garlic, yoghurt and lemon juice until creamy.
    • Season and set aside.
    Schritt 3

  4. Make the spicy dill jalapeño oil

    • Blend the dill, jalapeños, lemon juice and olive oil until smooth.
    • Season to taste.
    Schritt 4

  5. Assemble the platter

    • Arrange the grilled chicken on a platter with the babaganoush and dill jalapeño oil.
    • Serve with warm flatbreads and fresh summer vegetables.
    Schritt 5
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