Wednesday, 8 March 2023 / Topics:
- Time 1.5 hours
- Serves 4
- Difficulty easyPeasy
Ingredients: (serves 4)
1 tablespoon olive oil, plus 1 tablespoon extra
4 chicken thighs
2 garlic cloves, finely grated
½ bunch of oregano, finely chopped
zest of 1 lemon
pinch of salt
2 Lebanese cucumbers, peeled into ribbons
½ red onion, thinly sliced
2 cups rocket
½ bunch of mint, leaves picked
1 tablespoon red wine vinegar
4 store bought flatbreads
For the baba ganoush:
1 eggplant
¼ cup Greek yoghurt
juice of 1 lemon
1 tablespoon tahini
2 garlic cloves, finely grated
1 teaspoon ground cumin
pinch of salt
Method:
- Preheat oven to 200°C (fan forced). Place eggplant on a lined baking tray, then bake for 40-50 minutes or until very tender. Set aside until cool enough to handle. Slice eggplant in half lengthways, scoop out flesh and transfer to a small food processor. Add yoghurt, lemon juice, tahini, garlic, cumin and a pinch of salt, before blitzing until smooth. Set aside.
- Heat one tablespoon oil in a large frying pan over medium-high heat. Cook chicken thighs for 3-4 minutes either side or until golden brown and cooked through.
- Meanwhile, combine remaining one tablespoon oil, garlic, oregano, lemon zest and a pinch of salt in a medium bowl. Once chicken is cooked, add to marinade and leave to rest for 5 minutes before thickly slicing.
- Combine cucumber, onion, rocket, mint and red wine vinegar in a large bowl. Toss until well coated.
- Just prior to serving, warm flatbreads in the microwave or oven. Serve topped with baba ganoush, sliced chicken and cucumber salad.
- Energy 682cal
- Total Fat 33.5g
- Sat Fat 8.2g
- Total Carb 47.2h
- Sugar 15.3g
- Sodium 866mg
- Protein 41.0g
- Fibre 15.3g
