Moroccan Chicken with Avocado Dip

Nice and healthy recipe! I like sauce with everything, it can be difficult to find healthy sauces, most of them have mayonnaise, cream cheese. I usually make sauce from Greek yogurt or coconut milk, this dip beats the greek yogurt  as it is made out of Avocado, see the picture.  the marinade is fantastic! I made this with quinoa and salad.
I found this recipe from La Bella Cook, where it is as chicken Kebabs, that is definitely good too!
500 gr. chicken breasts, preferably free-range or organic, cut into bite-sized chunk
1 lemon, cut into wedges, to serve
A thumb-sized piece of fresh ginger, peeled and finely grated
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
3 tbsp olive oil
Sea salt and freshly ground black pepper
2 ripe avocados
1 tsp ground cumin
2 cloves of garlic, peeled and very finely chopped
1 fresh green or red chilli, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
2 tbspextra virgin olive oil
Juice of 1 lemon.

1.Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper.

2. Toss the chicken chunks in the marinade until evenly coated, then cover the bowl with clingfilm and refrigerate for at least 30 minutes — longer if possible.

3. Meanwhile, make your avocado dip. Halve your avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients and a pinch of salt and pepper, and mash well with a fork or a potato masher. You can make this really smooth, or rustic and chunky; it’s up to you. I like mine somewhere in the middle. Have a taste to check the seasoning, then put aside.

4. When you’re ready to cook, get a griddle pan on a medium heat. Once it’s really hot, add your marinated chicken pieces and cook for five to seven minutes, turning occasionally, until cooked through and golden, with lovely char marks.

 Serves: Four


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