Plato principal
Mezze Style Peppery Turmeric Grilled Chicken Platter
1 hPara 4Nutri-Score C€€
C
1 h
1 hMezze Style Peppery Turmeric Grilled Chicken Platter
receta de
Amelia Ferrier
@melies_kitchen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (boneless, skinless)Carne800 g
turmeric (ground)Especias2 g
black pepper (cracked)Especias4 g
garlic (cloves, crushed)Frutas y verduras4 piezas
honeyDespensa30 ml
olive oilDespensa60 ml
saltEspecias5 g
eggplant (large, halved)Frutas y verduras2 piezas
tahiniDespensa60 g
greek yoghurtLácteos120 g
lemon juice (freshly squeezed)Frutas y verduras30 ml- dill (fresh, chopped)Frutas y verduras20 g
- jalapeño (sliced)Frutas y verduras2 piezas
- flatbread (warmed)Panadería4 piezas
- summer vegetables (fresh, sliced)Frutas y verduras400 g
por ración
Nutrición
578kcal
- Carbohidratos
- 30 g
- Proteínas
- 41 g
- Grasas
- 33 g
lo que usará
Utensilios
Parrilla
Bol
Batidora de vaso
Pinzas de cocina
paso a paso
Preparación
- Paso 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.
- Paso 2
Grill the chicken
- Heat the grill to medium-high.
- Grill the chicken thighs until golden and cooked through, turning once.
- Paso 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.
- Paso 4
Make the spicy dill jalapeño oil
- Blend the dill, jalapeños, lemon juice and olive oil until smooth.
- Season to taste.
- Paso 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.