Plat
Turkish & Lebanese BBQ Chicken with Moutabal and Ezme Dips
2 hPour 8Nutri-Score C€€
C
2 h
2 hTurkish & Lebanese BBQ Chicken with Moutabal and Ezme Dips
ce qu’il vous faut
Ingrédients
chicken (cut into pieces, drumsticks flattened)Viandes3 morceaux
greek yogurtProduits laitiers45 ml
garlic (crushed)Fruits et légumes6 morceaux
olive oilÉpicerie60 ml
tomato pureeÉpicerie30 g- apple vinegarÉpicerie30 ml
paprikaÉpices4 g
ground cuminÉpices2 g- ground corianderÉpices2 g
- turmericÉpices1 g
cinnamonÉpices1 g- chicken seasoningÉpices3 g
oreganoÉpices2 g- chilli powderÉpices1 g
black pepperÉpices500 milligrammes
saltÉpices5 g
aubergine (large, pierced)Fruits et légumes3 morceaux
lemon (juiced)Fruits et légumes1 morceau- garlic (crushed)Fruits et légumes1 morceau
- tahiniÉpicerie45 g
- saltÉpices2,5 g
onion (medium, finely chopped)Fruits et légumes1 morceau- garlic (finely chopped)Fruits et légumes1 morceau
tomato (peeled, finely chopped)Fruits et légumes3 morceaux
red pepper (finely chopped)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes15 g- turkish red pepper pasteÉpicerie15 g
- tomato pureeÉpicerie30 g
- pomegranate molassesÉpicerie15 ml
- olive oilÉpicerie45 ml
- lemon juiceFruits et légumes30 ml
- paprikaÉpices1 g
- dried mintÉpices500 milligrammes
- chilli powderÉpices1 g
- black pepperÉpices500 milligrammes
potato (cut into chips)Fruits et légumes800 g
pickles (homemade, to serve)Produits frais150 g
par portion
Nutrition
705kcal
- Glucides
- 26 g
- Protéines
- 60 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Gril
Saladier ×2
Micro-ondes
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the chicken
- Cut the whole chickens into pieces
- Flatten the drumsticks so they cook evenly
- Wash the chicken well and let it drain
- Étape 2
Marinate the chicken
- Mix the yogurt, crushed garlic, olive oil, tomato puree, apple vinegar, paprika, cumin, coriander, turmeric, cinnamon, chicken seasoning, oregano, chilli powder, black pepper and salt
- Coat the chicken pieces in the marinade
- Let it marinate in the fridge
- Étape 3
Grill the aubergines
- Pierce the aubergines
- Grill them on the highest setting until cooked and charred
- Étape 4
Soak the potatoes
- Cut the potatoes into chips
- Cover them with cold water and keep in the fridge until later
- Étape 5
Make the ezme dip
- Wash and finely chop the onion and garlic by hand
- Finely chop the peeled tomatoes, red pepper and parsley
- Add the turkish red pepper paste, tomato puree, pomegranate molasses, olive oil, lemon juice, paprika, dried mint, chilli powder and black pepper
- Mix everything together well
- Étape 6
Barbecue the chicken
- Grill the marinated chicken on the barbecue until cooked through and charred
- Cover it with bread to keep it warm
- Étape 7
Make the moutabal
- Let the grilled aubergines cool, then peel and drain them really well
- Chop the flesh very finely
- Mix with crushed garlic, lemon juice, salt and tahini
- Taste and adjust the seasoning, then chill in the fridge
- Étape 8
Fry the chips
- Drain the potatoes and fry them until golden and crisp
- Étape 9
Plate and serve
- Plate the moutabal and ezme dips
- Add the homemade pickles
- Serve the barbecue chicken straight off the grill with the chips