by Janneke Verheij
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Photo by Janneke Verheij
Janneke Verheij's Notes:
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4 tablespoons
raw tahini
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juice of 1/2 lemon
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2
garlic cloves
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1/2 bunch
cilantro
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1/2 bunch
parsley
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Cut the parsley and cilantro really small, crush the garlic cloves with a good pinch of salt. Mix the tahini with lemon juice, the garlic, the herbs and add water until you have a nice thick sauce.
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5 ounces
chicken hearts
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5 ounces
chicken liver
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5 ounces
chicken breast
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1 teaspoon
baharat spices
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1 teaspoon
paprika
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handfuls
toasted sun flower seeds
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Cut the liver, heart and breast in the same size pieces. Make a marinade with 1 teaspoon of baharat, 1 teaspoon of paprika, a pinch of salt and a good drizzle of olive oil. Put it in the fridge for a day or at least half a day.
Ask the hotline about this step!Cut the top of the capsicum and take out the seeds. Brush the outside with olive oil, put the top back on and put them in a preheated oven (390 f) until soft, this may take an hour or so.
Ask the hotline about this step!When the capsicums are done, heat a heavy skillet on a medium to high fire and bake the meat until done.
Ask the hotline about this step!Put some lettuce on a plate, put the capsicum in the middle and fill it up with meat, drizzle the sauce on the meat and end with some toasted sun flower seeds. Serve with more of the sauce on the side.
Ask the hotline about this step!Baharat is a spice mixture which includes: grounded cardamom, nutmeg, cinnamon, all spices, black pepper and ginger.
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
