Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
For the hummus:
· 1tbsp salt for the boiling water, plus more to taste
· 1¼ cups edamame, shelled
· ¼ cup tahini
· ½ tsp ground coriander
· ½ tsp ground cumin
· 1clove of garlic, grated
· ¼ cup lemon juice
For the cilantro mint pesto:
· ¼ cup roasted almonds
· ½ chill, chopped (can add more or less, as desired)
· 1½ cups coriander
· ½ cup mint
· 2 cloves garlic, peeled
· ½ tsp salt
· ½ cup extra virgin olive oil
Optional, for salad to garnish:
· ½ onion, finely chopped
· 2tbsp parsley, finely chopped
· ¼ cup black olives, pitted, chopped
· ¼ cup cherry tomatoes, halved
· ¼ cup whole edomame beans
· ½ tbsp sesame seeds
· 2 tbsp olive oil
For the edamame purée, add salt to a medium pot of water and bring to a boil. Add the edamame and cook until soft, for about five minutes. Drain and deshell, reserving the salted water. Using a blender, purée the beans while still hot. Add some of the water to ensure you have a smooth, lump-free paste. Mix in tahini, coriander, cumin, garlic and lemon juice to taste. Check flavour and add more salt or lemon juice to taste.
For the coriander-mint pesto, blend roasted almonds, chilli, coriander, mint and garlic until you have a rough paste. Add salt and olive oil, and blend until you have a semi-smooth consistency, similar to a traditional pesto. To serve, plate the edamame hummus in a bowl. Drizzle in some of the pesto, and top off with a salad of onions, parsley, black olives, cherry tomatoes, edamame beans and sesame seeds, mixed with some extra virgin olive oil. Serve with grilled pita bread.
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