3/4 cup
parsley, finely chopped (plus extra for garnish)
3/4 cup
english cucumber, diced
1/2 cup
peppadew pepper, roughly chopped
3 tbsp
lemon juice
corn chips
6-8 oz
fresh feta cheese
Sesame Tahini Sauce
1 cup
tahini
1/2 cup
lemon juice
4
garlic cloves, minced
1 cup
water
1 tsp
salt
Method
In a small bowl whisk together the yogurt, turmeric, cardamom, cinnamon, paprika, cumin and 1/2 tsp of salt. In a flat dish pour the marinade over the chicken and spread around until the chicken is completely coated on all sides.
While the chicken is marinating stir together roma tomatoes, onions, garlic, parsley, cucumber, peppadew, lemon juice and salt in a medium sized bowl. Adjust the salt to desired taste. Allow to rest for at least an hour so flavors can combine.
Preheat oven to 375°F.
Arrange chicken on a parchment lined baking sheet and bake on center rack for 25 minutes.
While chicken is cooking prepare tahini sauce.
Preheat oven to 400° F. On a large baking sheet lay a single layer of chips, add chicken then a small handful of feta. Repeat the layering process until ingredients are used up. Move the skillet to the top rack of the oven and cook until the cheese turns golden, 10-15 minutes. Check frequently to make sure it doesn’t get burnt.
While still hot, top with a generous scoop of mediterranean salsa, pepadews and a drizzle of tahini sauce. Serve immediately and enjoy!