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Chicken Shawarma with Moroccan Houmous and Chilli Sauce
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Ingredients
Chicken
- 750 g chicken thighs, boneless and skinless, cut in pieces (3-4 cm)
- 3 garlic cloves
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 1 lemon, finely grated zest and juice
- 2 tsp fine sea salt
- 1 tsp olive oil
- 100 g plain yoghurt
Chilli Sauce
- 200 g white cabbage, cut in pieces (5 cm)
- 4 garlic cloves
- 120 g red onion, quartered
- 80 g plum tomato
- 120 g red pepper, cut in pieces (3 cm)
- 2 fresh red chillies, halved, deseeded if desired
- 1 tsp dried chilli flakes
- 2 Tbsp tomato purée (concentrated)
- 1 Tbsp white wine vinegar
- 1 Tbsp caster sugar
- 1 tsp fine sea salt
Moroccan Houmous
- 1 garlic clove
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 15 g water
- 15 g lemon juice
- 35 g extra virgin olive oil
- 20 g sesame seeds, toasted
- ½ tsp fine sea salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
Finalisation
- 4 flatbreads, toasted
- ½ cucumber, peeled, deseeded, diced (1 cm)
- 2 plum tomatoes, deseeded, diced (1 cm)
- ½ red onion, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 2622.5 kJ / 628 kcal
- Protein
- 45.5 g
- Carbohydrates
- 29.8 g
- Fat
- 33.2 g
- Saturated Fat
- 7.3 g
- Fibre
- 10.3 g
- Sodium
- 1827 mg
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