Baked aubergine with poached chicken

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached chicken

  • 2 chicken legs
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 garlic cloves
  • ½ lemon, cut into quarters
  • 250ml/9fl oz white wine
  • salt and freshly ground black pepper

For the marinade

  • 2 tbsp pine nuts, toasted
  • 1–2 tbsp sumac
  • handful fresh flatleaf parsley, chopped
  • 1 bunch fresh basil, chopped
  • 3 tbsp olive oil
  • 1 garlic clove, minced
  • 1 lemon, juice only
  • 1 orange, juice only

For the aubergine

  • 1 aubergine, cut in half lengthways
  • 3 tbsp runny honey
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh coriander
  • 1 green chilli, finely sliced
  • 1 tsp cumin seeds, crushed
  • 1 tsp coriander seeds, crushed

For the garnish

  • 150g/5½oz goats’ cheese log, sliced
  • 1 apple, cored and julienned
  • squeeze lemon juice
  • few sprigs fresh coriander
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