Informations supplémentaires
40 min.
|
507 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the naan bread into pieces. Cut the carrots in half lengthwise. Cut the lime in half. Chop the parsley and the garlic.
2. Cook the carrots
In a bowl, combine the honey with a drizzle of olive oil. Place the carrots in a baking dish and pour the honey mixture over the carrots. Season with salt and pepper and bake for 25-30 minutes. Once cooked, garnish with the parsley.
3. Make the dukkah
In a skillet over medium heat, toast the almonds 3-4 minutes. Using a mortar and pestle or a small food processor, crush the almonds into small pieces (a fine powder for toddlers). Add the spice mix and season with salt.
4. Cook the chicken
In a bowl, mix the chicken thighs with a drizzle of olive oil and the juice of half a lime. Coat in the dukkah mixture and place on a baking sheet. Cook for 15-18 minutes.
5. Make the yogourt sauce
In a bowl, combine the yogurt, the garlic and the juice of half a lime.
6. Plate your dish
Serve the dukkah crusted chicken with the carrots, the naan bread and the yogurt sauce. Bon appétit!
4unitChicken Thighs
1unitGreek Yogourt 2%
1unitLime
1unitHoney
1unitNaan Bread
1unitFresh Italian Parsley
6unitRainbow Carrots
45mlAlmonds
1unitGarlic Clove(s)
30mlSpice Mix(cumin powder,coriander powder,smoked paprika,grilled sesame seeds)
What you need
Baking dish, baking sheet, pan, bowls, food processor.
507 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
16g
25%
cholesterol
121mg
40%
fiber
7g
28%
protein
38g
saturated
3g
15%
sodium
483mg
20%
sugar
21g
trans
0g