Recipe courtesy of Amina, Hungry Paprikas
We were introduced to Amina of Hungry Paprikas through the #AprilisforArabFood Campaign. We have since enjoyed her healthy and modern renditions of Middle Eastern cuisine and her unique takes on dishes from other types of cuisines! We love her vegan and beautiful baked goods features too
Hungry Paprikas Your Lebanon Feature Page
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Ingredients
Chicken
- 1 pound boneless chicken thighs (400g)
- 2 cloves garlic minced (or garlic powder)
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 lemon juiced
- 2 tablespoon olive oil
Tahini Sauce
- 2 tablespoons Greek Yogurt
- 3 teaspoon tahini
- 1/2 teaspoon salt
- 1/2 lemon juiced
- 1/2 teaspoon black pepper
- 2 tablespoon water
Nachos
- 3 large tortilla wraps
- 2 teaspoon oregano
- 1/2 teaspoon paprika
- 2 tablespoon olive oil
Garnish
Ingredients
Chicken
Tahini Sauce
Nachos
Garnish
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Instructions
- Start by cutting the tortilla into triangles and mixing the spices with olive oil
- Lay the pieces in one layer on a baking sheet, and using a brush, apply the oil and seasoning mixture
- Bake in the oven at 350 F (180C) for approx. 10 minutes, or until golden brown
- Slice your chicken into thin strips
- Mix all the Chicken spices together along with lemon juice and olive oil and marinate the chicken
- Let stand in the fridge for at least 2 hours
- In a skillet on medium heat, cook the chicken until well cooked for about 10 minutes
- For the sauce, mix all the ingredients together and thin with water to your desired consistency
- Assemble your nachos and enjoy!
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