Informations supplémentaires
30 min.
|
513 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the potatoes into wedges. Chop the garlic. Slice the cucumber. Cut the lemon in half. Separate the boston lettuce leaves. Separate the mint and parsley leaves from the stems. On a separate board, cut the chicken into pieces. In a bowl, combine the chicken, the spices, half of the honey and a drizzle of olive oil. Let marinate until it's time to cook it.
2. Make the fries
Spread the potatoes on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Cook in the oven for 10-15 minutes. .
3. Add the chicken
On the same plate as the fries add the chicken. Continue cooking in the oven for 15-20 minutes or until the chicken is cooked and the fries are golden brown.
4. Make the saue
In a bowl, combine the yogurt, the garlic, the tahini, the rest of the honey and the juice of half a lemon. For a thiner sauce, add a little water.
5. Plate your dish
Serve the chicken in the boston lettuce leaves. Garnish with the sauce, the cucumbers, the mint and the parsley leaves. Serve with the fries. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
360gChicken Thighs
1unitLemon
1unitGreek Yogourt 2%
30mlTahini Sauce
2unitHoney
500gYellow Potato(es)
1unitGarlic Clove(s)
0.5unitFresh Mint and Parsley
1unitBoston Lettuce
2unitLebanese Cucumber(s)
8gSpice Mix (smoked paprika,cumin powder,turmeric powder,cinnamon powder)
What you need
Baking sheet, bowls.
513 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
62g
21%
fat
14g
22%
cholesterol
121mg
40%
fiber
5g
20%
protein
37g
saturated
3g
15%
sodium
159mg
7%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg