| Składnik |
Ilość |
Kalorie |
| Pomidory |
320g |
58kcal |
| Oliwa z oliwek |
14g |
124kcal |
| Buraki (ćwikłowe), gotowane |
300g |
132kcal |
| Peppermint fresh |
15g |
11kcal |
| Chleb, pita, pełnoziarnisty |
56g |
147kcal |
| Ciecierzyca (fasola garbanzo, bengal gram), dojrzałe nasiona, z puszki, odsączona masa stała |
800g |
1112kcal |
| Papryka, ostra chili, czerwona, surowa |
25g |
10kcal |
| Kurczak, skóra (podudzia i uda), surowy |
1000g |
4400kcal |
Recipe Instructions:
Ingredients
1kg chicken thighs
3 tsp olive oil
2 wholemeal pittas, cut into wedges
2 x 400g tins chickpeas, rinsed and drained
300g pack cooked beetroot, drained and cut into wedges
4 salad tomatoes, cut into wedges
1 red pepper, deseeded and sliced
100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
15g fresh mint, leaved picked
1 tbsp extra-virgin olive oil
Method
Heat the oven to gas 8, 220°C, fan 200°C. Put the chicken thighs into a deep roasting tray and drizzle over 1 tsp olive oil. Season with pepper and rub the oil into the chicken. Roast for 30-35 mins (basting the chicken halfway through cooking) until crispy skinned and cooked through.
When the chicken is cooked, toss the pittas with the remaining oil, then transfer to a baking tray in a single layer. Bake for 5 mins until crisp and golden. Transfer the chicken to a plate and leave to rest while the pittas toast.
Spoon off any excess oil sitting on top of the liquid in the roasting tray, then toss the chickpeas into the chicken juices and mix well. Stir in the beetroot, tomatoes, pepper, cheese (if using), mint and olive oil. Tip into a bowl and serve with the chicken and pitta crisps.
