Grilled chicken with tahini and cassoulet

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Grilled chicken with tahini and cassoulet

Ingredients

• 4 chicken breasts
• 4 tbsp tahini
• 2 tbsp grape syrup
• Smoking wood as desired

For the spiced yoghurt:
• 3 tablespoons yogurt, 10% fat
• 3 tbsp sour cream, 24% fat
• 1 tsp lemon juice
• ½ garlic clove, peeled and
finely chopped
• 1 tbsp leaf parsley, leaves picked
and cut into small pieces
• 3 tablespoons olive oil
• Salt
• Sugar

For the cassoulet:
• 200 g cauliflower,
cut into florets
• 200 g carrots, peeled
• 200 g cabbage florets,
plucked into bite-sized pieces
• 2 tsp turmeric, ground
• 2 tbsp leaf parsley, leaves picked
and roughly chopped
• 1 tbsp mint, leaves cut into small
Pieces plucked
• 1 tsp garlic, peeled
and finely chopped
• ½ tsp cumin, ground
• 1 tsp fennel, medium coarsely ground
• ¼ tsp cinnamon, ground
• 2 tsp palm sugar

• Juice of ½ intensely grilled
lemon
• 5 tbsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp white/black sesame seeds
(ratio 3:1), roasted
• 12 anchovy fillets
• 20 black olives
• 2 tbsp capers




preparation

Lightly smoke the chicken breasts at 140 °C indirect heat for about 5-8 minutes. Then grill at 140 °C direct heat for about 3-5 minutes until roasted.

Mix the tahini and grape syrup together and stir until smooth. For the spiced yoghurt, stir all the ingredients together. Finally, season with salt and sugar.

For the cassoulet, bring 300 ml of water with salt to the boil and blanch half of the cauliflower for about three minutes and the cabbage florets for about 1 minute, then cool in ice water. Now add the turmeric and blanch the remaining cauliflower for about 3 minutes, then cool in ice water. Then salt, sugar and season all the vegetables and mix with garlic, herbs, anchovy fillets, olives, capers and sesame seeds and marinate with lemon juice and olive and sesame oil.

Metin's BBQ tip: The poultry is deliberately not salted or seasoned, as the cassoulet has enough seasoning and the poultry is already very harmonious due to its pure meat taste in combination with the smoke aroma. Good quality meat ensures taste.

FIRE&FOOD Issue 2-2020


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