Touran Red Chicken with Eggplant, Avocado and Tahini Yoghurt
Touran is a little village in Upper Galilee
1 eggplant, cut into fingers
20 ml olive oil
½ cup parsley leaves, chopped
2 tomatoes, seeded & diced
1 avocado, peeled & diced
1 cup Greek yoghurt
40 ml tahini
2 lemons, juiced
2 cloves garlic, peeled & minced
2 teaspoons First Drop parmesan infused olive oil
1 tspn milled black pepper
1 tspn saffron threads
½ tspn ground cardamom seeds
½ tspn ground cloves
2 tspn red food colouring
400g chicken tenderloins, cut in half
20 ml olive oil
1 red onion, peeled & finely diced
3 cloves garlic, peeled & finely chopped
To make the Israeli salad, rinse the eggplant under cold water and drain well.
In a sauté pan, add the olive oil and panfry the eggplant until golden all over.
Drain on a paper towel and place into a mixing bowl with the parsley, tomatoes, avocado and a teaspoon of parmesan oil.
In mixing bowl, whip together the greek yoghurt, tahini, lemon juice and garlic, cover with glad wrap and refrigerate until needed.
In a mixing bowl, toss in the spices and chicken tenderloins and coat well.
Meanwhile, in a non-stick sauté pan, heat the olive oil and fry the onion and garlic until golden then add the spiced chicken and cook. Toss the chicken through the salad.
On dinner plates or a large platter, spoon some of the salad with the chicken pieces and place a dollop of the tahini yoghurt and a drizzle of the parmesan oil and serve.
Suggested wines to complement this recipe
Lochiel Estate 2008
Palliser Estate 2007