Lately I have been trying out recipes with spices and mixtures that are unformiliar to me . A really easy way to do so, are the spice blends from Euroma by Jonnie Boer (only available in the Netherlands). This recipe with baharat was a major succes! Baharat is a spice blend that contains paprika, cinnamon, coriander seeds, cumin, nutmeg, clove and cardamom. Fun fact: baharat actually means 'spices' in Arabic. It's warm and fragrant and goes so well with meat, vegetables and hummus.
In this recipe I have seasoned the chicken thighs with the baharat, and paired it with a creamy lima beans spread and some grilled courgette. To top it off I added some spicy garden cress. It's super easy, but full of flavour and packed with nutrition!
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RECIPE (2 persons)
Ingredients spread:
- 400gr canned lima beans
- ½ ts chili powder
- 2 tbs olive oil
- 2 tbs lemon juice (± half a lemon)
Ingredients:
- 4 small Libanese flatbreads
- 400gr chicken thighs, sliced
- 1 courgette, sliced
- 2 ts baharat spice mix
- Garden cress and/or sliced chili to garnish
Method:
- Mix together the chicken thigh and the baharat, and let it marinate until use.
- For the spread: drain the canned beans but preserve the fluid. Mix all the ingredients together with a blender. If the paste is too thick to blend, add some of the preserved fluid of the beans. Add salt to taste and set aside.
- Grill the chicken in 1 tbs of olive oil for around 8-10 minutes on high until cooked. Scrape off the crunchy brown bits on the bottom of your pan now and then, they will taste amazing!
- Meanwhile season the courgette with salt and pepper and grill the courgette slices in a frying pan for 3 minutes per side.
- Bake the libanese flatbreads according to the package for 1 to 2 minutes in a preheated oven.
- Spread the lima bean spread on the bread and top with the grilled courgette, chicken and garden cress. If you like to roll it up as a burrito, you need two per person. Or if you prefer it like a pizza, one should be sufficient.
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