Spiced chicken and baba ganouj

For maximum flavour, start this recipe a day ahead to marinate the chicken.

Recipe «Spiced chicken and baba ganouj» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 garlic cloves, finely chopped, 1 tsp sweet paprika, 1 tsp ground cumin , 600g chicken thigh fillets, fat trimmed, halved, 4 long fresh green chillies, 2 rounds Lebanese bread , Baby kale leaves, to serve, Lemon wedges, to serve, Ground sweet paprika, to sprinkle, 2 eggplants, 1 garlic clove, finely chopped, 1 tsp salt, 80ml tahini, 2 tbsp extra virgin olive oil.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 1 tbsp lemon juice 
• 2 garlic cloves, finely chopped 
• 1 tsp sweet paprika 
• 1 tsp ground cumin 
• 600g chicken thigh fillets, fat trimmed, halved 
• 4 long fresh green chillies 
• 2 rounds Lebanese bread 
• Baby kale leaves, to serve 
• Lemon wedges, to serve 
• Ground sweet paprika, to sprinkle 
• 2 eggplants 
• 1 garlic clove, finely chopped 
• 1 tsp salt 
• 80ml tahini 
• 2 tbsp extra virgin olive oil 
• 60ml lemon juice, to taste 

Instructions

1. 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.
2. 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.
3. 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.