Cher­moula chicken meze plat­ter

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Cher­moula chicken meze plat­ter

30 MIN­UTES + MAR­I­NAT­ING SERVES 4 EASY | lemons 2, juiced ground cumin 1 tsp smoked pa­prika 1 tsp co­rian­der a small bunch red chilli 1, chopped gar­lic 2 cloves, chopped olive oil chicken breasts 2, cut into chunks hum­mus 100g nat­u­ral yo­gurt 150g red cab­bage º, shred­ded red onion º, chopped toma­toes 3, diced cu­cum­ber Ω, diced red wine vine­gar soft pit­tas

Put the juice of 1 lemon, the cumin, pa­prika, co­rian­der, chilli and gar­lic in a food pro­ces­sor and whizz, adding enough olive oil to make a mari­nade (about 3-4 tbsp). Add the chicken, coat with the mari­nade and leave for 20-30 min­utes. Mix the hum­mus, yo­gurt and the juice of Ω lemon, and sea­son. Toss the cab­bage with a good pinch of salt and the juice of the re­main­ing Ω lemon. Mix the onion, toma­toes and cu­cum­ber with a pinch of salt, a dash of vine­gar and olive oil. Heat the oven to 220C/fan 200/ gas 7. Skewer the chicken, then put on a bak­ing tray and cook for 10 min­utes, turn­ing half­way un­til golden and cooked through. To serve, put all the el­e­ments on a big plat­ter and let peo­ple build their own pit­tas. PER SERV­ING 503 KCALS FAT 19G SATURATES 2.3G CARBS 49G SUG­ARS 9G FI­BRE 5.7G PRO­TEIN 31.1G SALT 1.4G

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