Who hasn’t heard of hot buffalo wings, spicy chicken wings in sweet and sour sauce?
Here is a new version of this iconic dish made with baked chicken breast instead of wings.
Honey, a symbol of biodiversity, and chili flavors blend in the sauce, in a journey that transports the famous wings from the United States to North Africa.
Ingredients for 4 portions
- Chicken breast 400 g
- Greek yogurt 0% fat 80 g
- Parsley 5 g
- Dill 5 g
- Garlic powder 0,7 g
- Smoked paprika 1,5 g
- Halls q.b.
- Harissa (hot sauce) 30 g
- Honey 20 g
- Worcestershire sauce 1 g
- Red Tabasco 3 g
- Black pepper 0,5 g
- Breadcrumbs 100 g
- Barley 300 g
- Olive oil 40 g
- Zucchini 800 g
- Chives 20 g
Preparation
Mix chopped parsley and dill in a bowl.
Add the yogurt, keeping one tablespoon aside for serving.
Season with garlic powder, smoked paprika, and salt.
Cut the chicken breast into strips, combine them with the yogurt mixture and let them marinate overnight.
Cook barley in boiling salted water, cool it under cold running water and set aside.
Wash the zucchini and cut them into 1/2-inch cubes.
In a large skillet, cook zucchini with extra virgin olive oil.
Combine the zucchini with the barley and adjust the salt if necessary.
Preheat the oven to 185 degrees F.
Bread the chicken strips with the breadcrumbs, making sure they are well coated with the yogurt mixture.
Cook the chicken for 10 to 12 minutes.
Melt the honey and mix it with the harissa, Worcestershire sauce, red tabasco and black pepper.
Dip the chicken strips into the honey sauce, coating each piece well and using all the sauce.
Arrange the barley and zucchini salad on a plate and top with Buffalo-style chicken.
Mix the remaining yogurt with a little water, pour it over the chicken, and sprinkle it with chopped fresh chives.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.