type='html'>
So.. Greek Easter is over, we had a blast this weekend, and I also had the time to attend to a Thai Demo Cooking event that I enjoyed so much! Saturday Thai cooking Dinner and Sunday Greek Easter Feast!.. Thank God for all these lovely gatherings.
Today I have a non-Greek Recipe for you guys but we'll stay in the Mediterranean area, Morocco actually. Although the fresh avocado dip isn’t typically Moroccan, it really complements the chicken in an amazing way.. It's super easy to make and I can assure you that you will fall in love..
Idea from the new Cookbook Jamie Oliver’s Food Escapes
Ingredients (4 people)
500 gr boneless skinless chicken thighs cut into bite-sized chunks
Marinade
A thumb sized piece of fresh ginger, peeled and grated
1 tablespoon hot paprika
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoon extra virgin olive oil
Juice of half a lemon
Juice of half a lemon
Salt and Pepper
Avocado Dip
2 ripe avocados
1 teaspoon ground cumin
2 cloves of garlic minced
1 fresh green chile deseeded and finely chopped
A small bunch of fresh cilantro and flat parsley mixed
2 tablespoons extra virgin olive oil
Juice of 1 lemon
4 pitas to serve
1 lemon cut into wedges
How to make
Mix all the marinade ingredients in a bowl, toss the chicken chunks until coated, cover with plastic wrap and refrigerate for at least 30 minutes.
When you are almost ready to cook the chicken, make the avocado dip. Halve the avocados and spoon the flesh into a bowl. Add all the other dip ingredients and mash with a fork until it gets smooth ot rustic and crunchy, it’s up to you. Check the seasoning and set aside.
Place a skillet over medium to high heat and when the pan is hot, add the chicken with the marinade. Cook for 15 – 20 minutes until the chicken is done.
Serve with the dip, pitas, sweet potato oven fries and a fresh tomato salad.
Enjoy and have a wonderful week!
