Plat
Mezze Style Peppery Turmeric Grilled Chicken Platter
1 hPour 4Nutri-Score C€€
C
1 h
1 hMezze Style Peppery Turmeric Grilled Chicken Platter
recette de
Amelia Ferrier
@melies_kitchen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless)Viandes800 g
turmeric (ground)Épices2 g
black pepper (cracked)Épices4 g
garlic (cloves, crushed)Fruits et légumes4 morceaux
honeyÉpicerie30 ml
olive oilÉpicerie60 ml
saltÉpices5 g
eggplant (large, halved)Fruits et légumes2 morceaux
tahiniÉpicerie60 g
greek yoghurtProduits laitiers120 g
lemon juice (freshly squeezed)Fruits et légumes30 ml- dill (fresh, chopped)Fruits et légumes20 g
- jalapeño (sliced)Fruits et légumes2 morceaux
- flatbread (warmed)Boulangerie4 morceaux
- summer vegetables (fresh, sliced)Fruits et légumes400 g
par portion
Nutrition
578kcal
- Glucides
- 30 g
- Protéines
- 41 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Gril
Saladier
Blender
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Grill the chicken
- Heat the grill to medium-high.
- Grill the chicken thighs until golden and cooked through, turning once.
- Étape 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.
- Étape 4
Make the spicy dill jalapeño oil
- Blend the dill, jalapeños, lemon juice and olive oil until smooth.
- Season to taste.
- Étape 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.