Curry Chicken Gyro and Tahini Sweet Potatoes.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 2 tablespoons yellow curry powder
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chile powder
- 2 teaspoons garlic powder
- salt and black pepper
- 3 small sweet potatoes, sliced
- 4 pieces naan, warm
- 1-2 cups Tzatziki sauce
- 2 cups shredded lettuce
- 1 cup mixed herbs
- 1/2 cup sliced pepperoncini
- 1 shallot, thinly sliced
- 1/2 cup oil packed sun-dried tomatoes, plus 1/4 cup oil from jar
- 1/2 cup tahini
- 1 clove garlic grated
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
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Instructions
- 1. Preheat the oven to 450° F. Rub a sheet pan with oil.
- 2. Mix the chicken, curry powder, paprika, chipotle powder, garlic powder, salt, and pepper. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the sheet pan.
- 3. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp.
- 4. To make the tahini sauce. Combine all ingredients and 1/4 cup water in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.
- 5. To make the salad. In a bowl, toss all ingredients together.
- 6. Layer the salad, Tzatziki sauce, and chicken in the warm naan. Drizzle with tahini. Serve the sweet potatoes in the naan or on the side with lots of tahini!
Source
Original recipe: View Original