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Spiced chicken and baba ganouj
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Prep Time:
745 minutes
Cook Time:
20 minutes
Total Time:
765 minutes
For best flavor, marinate chicken overnight before cooking.
Ingredients:
  • 72.80 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 2.50 gm sweet paprika
  • 600g chicken thigh fillets, fat trimmed, halved
  • 4 long fresh green chillies
  • 2 rounds Lebanese bread
  • Baby kale leaves, to serve
  • Ground sweet paprika, to sprinkle
  • 2 (about 500g) eggplants
  • 2.40 gm salt
  • 80ml (1/3 cup) tahini
  • 60ml (1/4 cup) lemon juice, to taste
Instructions:
  • In a glass or ceramic bowl, mix together the oil, lemon juice, garlic, paprika, and cumin. Add the chicken and ensure it is evenly coated. Cover and refrigerate for 15 minutes or overnight to marinate.
  • Char the eggplants over an open gas flame until charred and nearly falling apart, about 10 minutes. Peel the skin under cold running water and discard. Pulse the eggplant flesh in a food processor with garlic and salt until smooth. Then, mix in tahini, oil, and lemon juice to taste. Transfer the baba ganouj to a serving bowl.
  • Preheat a barbecue grill or chargrill to high. Cook the chicken on each side for 4 minutes until charred and cooked through, then add the chillies for the final 4 minutes until charred. Transfer to a plate. Grill the bread for 30 seconds on each side until lightly charred, then tear into pieces. Divide the bread among plates and top with kale, chicken, chillies, and a dollop of baba ganouj. Serve with lemon wedges and a sprinkle of paprika.

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