For maximum flavour, start this recipe a day ahead to marinate the chicken.
- Combine the oil, lemon juice, garlic, paprika and cumin in a glass or ceramic bowl. Add chicken and turn to coat. Cover and place in the fridge for 15 minutes or overnight, to marinate.
- Meanwhile, for the baba ganouj, cook the eggplants over an open gas flame on the stove top, turning with tongs, for 10 minutes or until charred and nearly falling apart. Rinse under cold running water to help peel the skin and discard. Scrape the eggplant flesh into a food processor, avoiding the seeds. Add the garlic and salt. Process until smooth. Add the tahini and oil. Process until combined. Add lemon juice, to taste. Process until combined. Transfer to a bowl.
- Preheat a barbecue grill or chargrill to high. Cook the chicken for 4 minutes each side or until charred and cooked through. Add the chillies for the last 4 minutes, turning until charred. Transfer to a plate. Grill the bread for 30 seconds each side or until lightly charred. Tear into pieces. Divide the bread among plates. Top with the kale, chicken, chillies and a dollop of the baba ganouj. Serve with lemon wedges and sprinkle with paprika.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set