Preparation time: 35 minutes (excluding cooking)
For 4 people
Preparation:
Start by preparing your hummus : the night before, let the raw chickpeas soak in cold water overnight. Back behind your stove, immerse them in a saucepan of cold water and cook for 40 minutes over medium heat. Drain them, then put them in a blender with the garlic , tahini , olive oil , lemon , salt and pepper . The result must be ultra-creamy! Sprinkle with paprika and add a good dash of oil to the top before refrigerating for 2 good hours.
Then place your chicken thighs in a dish with olive oil , salt and pepper . Do not hesitate to mix it well with your hands. Let marinate in the fridge for about 30 minutes.
During this time, bring a large volume of water to a boil in a saucepan, add organic vegetable broth and cook your rice . Cook for 15 minutes over medium heat. You can use whatever rice you want, depending on your mood.
Make way for satay sauce ! Saute garlic and onion in the olive oil until the onions turn white. Add the spices and simmer for 2 minutes. Add the rest of the ingredients while stirring to obtain a homogeneous mixture, and let simmer gently. After 15-20 minutes, let cool and put everything in a blender. Good news for little gourmets: you can keep it for 7 days in the refrigerator!
When your chicken is well marinated, place it in the oven for 25 minutes at 200 ° C.
When all your cooking is done (or a little earlier for the hungry), finely grate your seasonal vegetables for the salad . Add the chopped fresh herbs and season with the vinaigrette .
Finally, choose your most beautiful bowls, preferably large enough (we also eat with the eyes!). Serve the salad first on one side, then the rice on the other. Serve the chicken on top of it, then cover it with a nice spoonful of satay sauce . Finally, add a tablespoon of hummus to the salad , and garnish with fresh parsley , sunflower seeds and sesame . Enjoy your meal !
The little extra: hummus and satay sauce can be kept cool for several days, enough to integrate them into all our little dishes.
Chef's tips:
In summer, opt instead for seasonal vegetables for your salad , for example: carrots , zucchini , chiogga beets and fennel, to be seasoned with a lemon olive oil and thyme vinaigrette . It is a perfect dish for young and old alike, we like the slightly spicy satay sauce. If you are not very adventurous, do not use chili powder in your recipe.
In winter we add oven- roasted sweet potatoes to our bowl to complete the winter salad. Nothing could be simpler: wash your sweet potatoes , cut them into 2 cm cubes, mix them with a drizzle of olive oil , salt and a turn of freshly ground pepper . Bake for 25 minutes at 180 degrees, and it's ready!
Also discover The easy recipe for guinea fowl with apples and chestnuts and The ribs recipe which amazes guys .
