Honey and Turmeric Chicken Thighs

Informations supplémentaires

30 min. | 513 kcal | easy | Family | 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

sugar 22g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg