Ginger yoghurt chicken with chickpea salsa

Ginger yoghurt chicken with chickpea salsa

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Ginger yoghurt chicken with chickpea salsa

The ingredient of Ginger yoghurt chicken with chickpea salsa

  1. 1/three cup (80g) Greek-style yoghurt
  2. 1 tablespoon finely grated ginger
  3. 2 garlic cloves, crushed
  4. 2 teaspoons ground cumin
  5. 1 teaspoon ground coriander
  6. 1 teaspoon ground turmeric
  7. 4 (approximately 800g) fowl breast fillets, halved widthways
  8. Vegetable oil, to grease
  9. 1 x 400g can chickpeas, rinsed, tired
  10. 1 ripe avocado, halved, stoned, peeled, coarsely chopped
  11. 2 50g punnet cherry tomatoes, coarsely chopped
  12. 1 Lebanese cucumber, seeded, coarsely chopped
  13. 1 tablespoon lime juice
  14. 1 tablespoon olive oil
  15. half cup coarsely chopped coriander

The instruction how to make Ginger yoghurt chicken with chickpea salsa

  1. Combine the yoghurt, ginger, garlic, cumin, coriander and turmeric in a medium glass or ceramic bowl. Add the chicken and turn to coat in yoghurt combination. Cover with plastic wrap and region in the refrigerator for two hours to marinate.
  2. Brush a char-grill pan with oil and place over excessive heat. Add the fowl and cook for three minutes every aspect or till cooked thru. Transfer to a plate and cover with foil.
  3. Combine the chickpeas, avocado, tomato, cucumber, lime juice, olive oil and coriander in a massive bowl. Taste and season with salt and pepper.
  4. Use a sharp knife to slice the chook into 2cm-extensive strips. Spoon the chickpea salsa amongst serving plates. Top with chicken.

Nutritions of Ginger yoghurt chicken with chickpea salsa

fatContent: 483.975 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent: 121 milligrams cholesterol

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