Chicken thighs with grilled vegetables and sunflower seed sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 32 G., saturated fats G., proteins 36 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 540, total fat 32 G., saturated fats G., proteins 36 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilled chicken thighs with vegetables and sunflower seed sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g boneless, skinless chicken thighs (about 5 pcs.), cut in half
- 4 small sweet potatoes (200-230 g each)
- 2 tablespoons vegetable oil, plus more for grilling
- 1 shallot, coarsely chopped
- 1 tbsp. chopped peeled ginger
- 2 cloves garlic, grated
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 1/3 cup sunflower seed paste
- 2 tablespoons chopped cilantro, plus more for garnish
- 2 bell peppers, cut into 4 pieces
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high. Pierce the sweet potatoes all over with a fork and microwave until almost cooked through, 5 to 6 minutes; let cool. Cut in half and set aside.
- Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot, ginger, garlic, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring, until the shallot softens, about 3 minutes. Stir in the tomato paste and cook until darkened, about 1 minute.
Transfer the vegetable mixture to a blender; add the sunflower seed paste, cilantro, and 2/3 cup water and puree, adding more water to thin the mixture if necessary; season with salt and black pepper. - Oil the grill grate. Brush the sweet potato and bell pepper with the remaining 1 tablespoon vegetable oil; season with salt and black pepper. Brush the chicken with 1/4 cup tomato paste and sunflower seeds; season with salt. The chicken can be coated in breading.
Grill the chicken, turning occasionally, until cooked through, about 10-12 minutes. Grill the sweet potatoes and bell peppers for 5-8 minutes. Serve the chicken thighs with the vegetables and the remaining tomato sauce. Garnish with cilantro.
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