Hot Chicken, Eggplant and Chard salad

(from keepitdown’s recipe box)

Source: Ray McVinnie

Serves 6 people

Categories: Low carb, chicken, salad

Ingredients

  • 75ml + 4T olive oil
  • 2T coriander seeds, toasted and coarsely ground
  • 1T sweet smoked spanish paprika
  • 4 cloves garlic, squashed to a paste
  • 150ml plain unsweetened yoghurt
  • 1 size 12 boneless chicken
  • 1 cinnamon stick
  • 1 large sprig lemon thyme
  • 1 eggplant, sliced 2cm thick, each side brushed with olive oil
  • 3 handfuls small rainbow chard or silverbeet leaves
  • 3T red wine vinegar
  • 1T toasted sesame seeds

Directions

  1. Preheat oven to 200deg C

  2. Put 4T oil, coriander seeds, paprika, garlic & yoghurt into a bowel and mix well

  3. Spread yoghurt mixture over both sides of chicken

  4. Put the cinnamon stick & thyme into a roasting dish

  5. Put chicken flesh side down on top

  6. Put in oven for 45min until browned & well cooked – if it’s burning, cover with foil

  7. Put eggplant slices on an oven tray; put in oven with chicken for about 15 min, or until well browned

  8. Flip eggplant & roast another 10min

  9. Remove from oven & reserve

  10. Drop chard into a saucepan of boiling water to wilt

  11. Drain well and cool under cold running water

  12. Drain & squeeze dry

  13. Carve chicken, pile chard & eggplant on top

  14. Mix 75ml oil with red wine vinegar, season with S & P to taste

  15. Pour over the salad

  16. Garnish with sesame seeds

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