Moroccan style Chicken Pita
with Zante currants, honey-ginger yogurt and a cashew, mint carrot salad
Informations supplémentaires
35 min.
|
503 kcal
|
easy
|
|
Printable version
1. Setup
Grate the ginger and garlic. Finely chop the spinach and mint. Grate the carrots. Roughly chop the nuts. Cut the chicken thighs into thin strips.
2. Toast the nuts
Heat a pan over medium high heat. Roast the nuts 3-4 minutes until lightly colored. Put in a bowl with the spinach, carrots, mint, a drizzle of oil, salt and pepper. Set aside.
3. Cook the chicken
Add a drizzle of oil to the pan with the chicken, 3/4 of the spices, salt and pepper. Cook the chicken 4-5 minutes on each side over medium heat until the center is cooked. Add the Zante currants and cook another 2 minutes.
4. Mix the yogurt
Mix the yogurt with the ginger, garlic, honey, remaining spices to taste and 2-3 tbsp. of water. Add salt and pepper to taste.
5. Plate your dish
Heat the pitas for a few seconds in the microwave if desired. Garnish the pita with the salad, chicken and yogurt. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
4unitPita(s)
21unitHoney
200gGreek Yogourt 2%
40gBaby Spinach
2unitCarrot(s)
1unitFresh Mint
15gDried Raisins Corinthe
1unitGinger
30gCashews
10Spice Mix (Cinnamon Powder,Curry Powder,Ginger Powder,Smoked Paprika)
1unitGarlic Clove(s)
What you need
503 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
55g
18%
fat
14g
22%
cholesterol
133mg
44%
fiber
4g
16%
protein
39g
saturated
3g
15%
sodium
531mg
22%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg