Lebanese Chicken with Greek Yogurt and Home Made Hummus | Chef In My Kitchen

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while reducing fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: whole chicken

Thighs are juicier and often less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness and acidity.

Remove skin from organic chicken thighs to reduce fat content.

Season chicken thighs with salt, cracked black pepper, garlic, a dash of olive oil, and 1 teaspoon of turmeric.

Add North African mixed spices and paprika to the chicken and stir well.

Preheat griddle for a few minutes and add the seasoned chicken thighs.

Cook chicken on the griddle until browned, then transfer to the oven for 15-20 minutes to finish cooking.

Chop aubergine, yellow peppers, and red onions into large chunks.

In a separate pan, heat coconut oil and add the chopped vegetables along with salt, black pepper, and more garlic, cooking for about 2-3 minutes.

Prepare hummus by blending chickpeas, olive oil, salt, pepper, tahini, water, and lemon juice until smooth.

Add paprika to the hummus mixture.

In a bowl, mix Greek yogurt with a bit of mint sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens