Peachy the Magazine Fall 2019 - Page 53

FOOD + ENTERTAINING 4 fresh naan 8 ounces hummus (homemade or store-bought) SPICY TAHINI 1–2 heads romaine lettuce, chopped 2 tablespoons olive oil 1 cup cherry tomatoes, halved Juice of 1 lemon 2 Persian cucumbers, sliced 1 chipotle pepper in adobo sauce, finely chopped 1 avocado, sliced 2 tablespoons tahini Salt, to taste 8 ounces feta cheese, crumbled Fresh micro greens, parsley, and mint, for serving Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt. Spicy tahini (see box) In a large gallon-sized zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour, or up to 12 hours. Preheat the oven to 425 degrees. Place the sweet potatoes on a large bak- ing sheet and drizzle with olive oil, salt, and pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. (You want the sweet potatoes to be tender, but crisp.) Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade. Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate. To assemble: Spread each piece of naan with hum- mus. Top with lettuce, tomatoes, cucum- bers, sliced avocado, feta cheese, and chicken skewers. Garnish with parsley, mint, and a drizzle of the spicy tahini. Recipe from Half Baked Harvest FALL 2019 51