2.5kg Veggie mix Indian style Ardo 1kg Grilled aubergines parrilla Ardo 20g Garlic Ardo 200 chichen legs 3el tahini 2 lemons 3el yoghurt olive oil pepper salt
Make a marinade of yoghurt, 2 tbsp tahini, half the garlic and the zest and juice of half a lemon. Add a small dash of olive oil and season with salt and pepper.
Season the chicken legs on both sides with salt and pepper and brush with the marinade. Let marinate in the fridge (possibly the day before).
Place the chicken legs on a greased baking dish and place 1 slice of lemon on each one.
Bake the chicken in the oven (30 minutes at 180°C).
Place the aubergines parrilla on a baking tray and sprinkle generously with olive oil. Add the rest of the garlic and season with salt and pepper. Bake in the oven until the aubergines are fully cooked.
Blend the aubergines with 1 tablespoon tahini. Season with some lemon juice, salt and pepper.
Warm the Veggie mix Indian style according to the instructions on the packaging.
Arrange the chicken legs on the Veggie mix Indian style and serve with the tahini.