Recipe Category: Yoghurt

Preparation

 

In a bowl, mix the turmeric, the paprika, the garlic powder, the thyme, the Cayennne pepper and a pinch of salt.

 

Place the chicken in a large bowl, sprinkle it with olive oil, add two tablespoons of yoghurt along with the spice mix, and stir vigorously. Let the chicken marinate for 30 minutes.

 

In a food processor, place the peeled and seeded avocado, 1 tablespoon of lime juice, 200gr of yoghurt, a pinch of salt and, optionally, 1 garlic clove. Blend until a homogeneous mixture is obtained.

 

Dice the tomatoes and onions, place them in a bowl and mix well.

 

We place a grill-pan on medium-to-high heat and cook the chicken on both sides until golden.

 

Reduce the heat and wait for a few more minutes to ensure it has cooked thoroughly.

 

Alternatively, sauté the chicken, then place it in a baking tray and cook it in the oven at 200°C in the fan-forced setting for 10 minutes.

 

To serve, spread some yoghurt on each tortilla, place shredded pieces of chicken on top, then add vegetables, coriander leaves and the avocado cream.

 

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Preparation

 

Wash the potato and wrap it tightly in tin foil.

 

In a preheated oven, bake the potato at 200°C for 45-60 minutes.

 

Pierce the potato with a knife to ensure it is properly cooked.

Once it has softened, remove it from the oven.

 

In the meantime, cut the avocado in half, remove the seed, peel and dice it.

 

Peel and dice the onion and tomato.

 

In a bowl, mix the red beans, corn, onion, avocado, tomato, and add 1-2 tablespoons of olive oil and half the lime.

 

Add salt and pepper to taste.

 

Remove the sweet potato from the tin foil and cut it in half, lengthwise.

 

Place the vegetable mixture on the baked potato halves and a add a large dollop of yoghurt.

 

Serve with a bit of chili and extra slices of lime.