Informations supplémentaires
35 min.
|
572 kcal
|
easy
|
|
Printable version
1. Setup
Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Chop the garlic, the ginger, the chili pepper and the peanuts. Cut the lime in half. Cut the lettuce into pieces. Roughly chop the cilantro and the mint.
2. Marinate the chicken
In a bowl, combine half of the yogurt with the spice blend, to taste (caution! Spicy), half of the garlic and half the ginger. It's possible to reserve a small portion of marinade with less spices for children. Add the chicken and coating well. Leave to marinate until ready to cook.
3. Make the sauces
In a blender, or using an arm blender, make a smooth sauce with the cilantro, the mint, the rest of the garlic, the juice of half a lime, the rest of the yogurt and 1 tbsp of sugar. In another bowl, combine the juice of one lime, the honey, the rest of the ginger and the chili peppers, to taste (caution! spicy).
4. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Cook the chicken 4-5 minutes on each side.
5. Make the salad
In a bowl, combine the lettuce, the cucumbers, the cherry tomatoes, the lime and the lime and chili pepper sauce. Garnish with the peanuts.
6. Plate your dish
Serve the chicken with the sauce, the salad and the naan bread. Bon appétit!
4unitChicken Thighs
1unitFresh Mint and Cilantro
2unitGreek Yogourt 2%
2unitLime
2unitGarlic Clove(s)
2unitGinger
1unitNaan Bread
1unitFresh Chili Pepper
1unitBoston Lettuce
30mlPeanuts
1unitHoney
20mlSpice Mix(garam massala powder,chili powder,turmeric powder)
What you need
Bowls, pan, arm blender.
572 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
41g
14%
fat
28g
43%
cholesterol
124mg
41%
fiber
5g
20%
protein
41g
saturated
6g
30%
sodium
415mg
17%
sugar
15g
trans
0g