Hoofdgerecht
Mezze Style Peppery Turmeric Grilled Chicken Platter
1 uVoor 4Nutri-Score C€€
C
1 u
1 uMezze Style Peppery Turmeric Grilled Chicken Platter
recept van
Amelia Ferrier
@melies_kitchen
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken thighs (boneless, skinless)Vlees800 g
turmeric (ground)Kruiden en specerijen2 g
black pepper (cracked)Kruiden en specerijen4 g
garlic (cloves, crushed)Groente en fruit4 stukken
honeyVoorraadkast30 ml
olive oilVoorraadkast60 ml
saltKruiden en specerijen5 g
eggplant (large, halved)Groente en fruit2 stukken
tahiniVoorraadkast60 g
greek yoghurtZuivel120 g
lemon juice (freshly squeezed)Groente en fruit30 ml- dill (fresh, chopped)Groente en fruit20 g
- jalapeño (sliced)Groente en fruit2 stukken
- flatbread (warmed)Bakkerij4 stukken
- summer vegetables (fresh, sliced)Groente en fruit400 g
per portie
Voedingswaarden
578kcal
- Koolhydraten
- 30 g
- Eiwitten
- 41 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Grill
Mengkom
Blender
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Grill the chicken
- Heat the grill to medium-high.
- Grill the chicken thighs until golden and cooked through, turning once.
- Stap 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.
- Stap 4
Make the spicy dill jalapeño oil
- Blend the dill, jalapeños, lemon juice and olive oil until smooth.
- Season to taste.
- Stap 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.