Spiced Chicken with Baba Ganoush and a Creamy Cucumber Salad

Our Middle-Eastern inspired mezze plate. Each element compliments the other so perfectly; fresh, creamy and acidic. We also have used the skins discarded from the baba ganoush to make crispy chips and so there’s no waste!

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Chicken Marinade (Store in an air tight container in the fridge)

Add the chicken to the marinade up to 8 hours before cooking and at least 30 minutes before.

Ingredient

  • ½ cup greek yoghurt
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ¼ cup fresh coriander (roughly chopped)
  • 2 garlic cloves (crushed)
  • 1 lemon (juice and zest)
  • 3 Tbsp olive oil + extra for grilling
  • Salt and pepper

Method

  1. Add the yoghurt, turmeric, cumin, fresh coriander, garlic, lemon juice and zest, olive oil, salt and pepper to a large bowl; mix well to combine. Store in an air tight container in the fridge.

Tips

  • Mezze is a style of eating in the Mediterranean and the Middle East, with small plates of both cold and hot dishes.
  • It’s important to make sure the eggplant is cooked completely before scooping out the flesh. Raw eggplant can taste bitter and will make the baba ganoush to be less creamy. The eggplant skin will start to collapse and wrinkle slightly when the flesh is cooked.
  • The chicken can be marinated up to 8 hours before cooking.

Vegetable

  • Swap cauliflower for roasted baby carrots or sweet potato.
  • Swap parsley for dill in the cucumber salad.
  • Serve with a side of fresh cos.

Protein

  • Swap chicken for lamb, use the same marinade.
  • Swap chicken for marinated halloumi, use the same marinade omitting the yoghurt.

Other

  • For a big spread, serve with our flat breads, olives, feta and hummus.
Ingredients

Spiced Chicken Skewers

  • ½ cup greek yoghurt
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ¼ cup fresh coriander (roughly chopped)
  • 2 garlic cloves (crushed)
  • 1 lemon (juice and zest)
  • 3 Tbsp olive oil + extra for grilling
  • Salt and pepper
  • 600g chicken tenderloins (cut into 3cm pieces)

Baba ganoush

  • 2 eggplant (cut in half lengthways)
  • Olive oil
  • 2 garlic cloves (crushed)
  • 1 lemon (juice)
  • ¼ cup tahini
  • 2 Tbsp olive oil
  • 2 Tbsp parsley
  • Salt
  • 1 Tbsp sesame seeds (toasted)

Cucumber salad

  • ½ cucumber (diced)
  • ¼ cup greek yoghurt
  • ½ lemon (juice and zest)
  • 2 Tbsp parsely (roughly chopped)
  • Salt & black pepper

Roasted Cauliflower

  • 1 cauliflower (cut into bite sized florets)
  • Olive oil
  • Salt and pepper
  • Pickled onions
Method
  1. Start by preheating the oven to 200 degrees celsius, fan bake. While the oven is heating, marinate the chicken.
  2. Add the yoghurt, turmeric, cumin, fresh coriander, garlic, lemon juice and zest, olive oil, salt and pepper to a large bowl; mix well to combine. Add the chicken and toss to coat. Marinate for at least 30 minutes or while you prepare everything else.
  3. Brush the cut sides of the eggplant with olive oil and place them onto a lined roasting tray, cut side down. Roast for 35 – 40 minutes or until the flesh is very tender.
  4. At the same time roast the cauliflower, add florets to a large roasting tray, drizzle with olive oil and season with salt. Roast for 30 – 35 minutes or until cooked and golden.
  5. While the vegetables are cooking, make the cucumber salad. Add the cucumber, yoghurt, lemon juice and zest, parsley, salt and pepper to a medium bowl. Allow the cucumber to marinate while you prepare everything else.
  6. Once the eggplant has cooked, allow it to cool before scooping out the flesh with a spoon (leave the skin behind, but do not discard). Place the eggplant flesh into a bowl along with garlic and lemon juice. Stir well with a fork, until the eggplant breaks down into the consistency of mashed banana. Add the tahini and olive oil; stir until the mixture is pale and creamy. Then add the parsley and cumin – season generously with salt.
  7. Cut the eggplant skins into ‘chip’ size pieces, drizzle with olive oil and season with salt. Roast for 15- 20 minutes or until crispy.
  8. To cook the chicken, start by removing the excess marinade. Thread about 5 – 6 chicken pieces per skewer and drizzle with olive oil.
  9. Heat the grill over medium-high heat. Once hot, place the skewers on the grill (make sure not to overcrowd the grill), cook for 3 – 4 minutes on each side (4 sides).
  10. Serve a portion of each dish onto each plate and top with pickled onions.
Variations

Vegetable

  • Swap cauliflower for roasted baby carrots or sweet potato.
  • Swap parsley for dill in the cucumber salad.
  • Serve with a side of fresh cos.

Protein

  • Swap chicken for lamb, use the same marinade.
  • Swap chicken for marinated halloumi, use the same marinade omitting the yoghurt.

Other

  • For a big spread, serve with our flat breads, olives, feta and hummus.

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