W18 - HF Desk Only - Family - Chicken Thigh - use EID: Turkish Bread

Name: W18 - HF Desk Only - Family - Chicken Thigh - use EID: Turkish Bread with garlic yoghurt sauce and little gem
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 200 gram Kippendijreepjes met mediterrane kruiden; 4 stuk(s) Pitabroodje; ½ stuk(s) Knoflookteen; 1 stuk(s) Rode ui; 1 stuk(s) Aubergine; 2 stuk(s) Little gem; 2 stuk(s) Tomaat; 1 zakje(s) Hello Harissa; 50 gram Biologische volle yoghurt; 2 el Olijfolie; 2 el [Plantaardige] mayonaise; 1 el Honing [of plantaardig alternatief]; 1 tl Suiker; 3 el Wittewijnazijn; 1 el Extra vierge olijfolie; naar smaak Peper en zout

with garlic yoghurt sauce and little gem

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Familie

Allergenen :

Tarwe

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd30 minuten

oventijd30 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Kippendijreepjes met mediterrane kruiden

2 stuk(s)

Pitabroodje

(Bevat: Tarwe)

¼ stuk(s)

Knoflookteen

½ stuk(s)

Rode ui

½ stuk(s)

Aubergine

1 stuk(s)

Little gem

1 stuk(s)

Tomaat

½ zakje(s)

Hello Harissa

25 gram

Biologische volle yoghurt

(Bevat: Melk (inclusief lactose))

Zelf toevoegen

1 el

Olijfolie

1 el

[Plantaardige] mayonaise

½ el

Honing [of plantaardig alternatief]

½ tl

Suiker

1.5 el

Wittewijnazijn

½ el

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3387 kJ

Energie (kcal)809 kcal

Vetten42.6 g

waarvan verzadigd7.5 g

Koolhydraten70.7 g

waarvan suikers20.8 g

Vezels9.2 g

Eiwitten31.3 g

Zout2.8 g

Benodigdheden

•Kom

•Bakplaat met bakpapier

•Koekenpan

•Kleine kom

•Saladekom

Instructies

Preheat the oven to 200°C.
Chop the onion into thin half rings.
In a bowl, combine two-thirds of the white wine vinegar with the sugar. Transfer the onion to the bowl and season to taste with salt, then toss well to combine.
Set aside, stirring occasionally.

Slice the eggplant into rounds of no more than 1cm thickness.
Transfer the eggplant to another bowl along with the Hello Harissa*, honey, and a drizzle of olive oil. Season with salt and pepper to taste and toss to combine.
Transfer to a parchment-lined baking sheet and bake in the oven for 20 - 22 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Bake the pita bread for 6 - 8 minutes, or use a toaster.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken thigh strips for 7 - 8 minutes.
Meanwhile, roughly chop the little gem and chop the tomato into wedges.
Crush or very finely mince the garlic. In a small bowl, combine the garlic with the yoghurt and mayonnaise (see Tip). Season with salt and pepper to taste.

Tip: If you don't like raw garlic, fry it with the chicken instead.

In a salad bowl, combine the extra virgin olive oil and the rest of the white wine vinegar. Add the tomato and little gem and mix well. Season with salt and pepper to taste.
Slice open the pitas and stuff them with some of each of the eggplant and salad. Top with the chicken and drizzle with the garlic sauce. Garnish with the pickled onion.
Serve the rest of the salad, eggplant, pickled onion and sauce on the side.