Recipe for Cilantro Chicken, with roast butternut, aubergine and feta cheese
1/4 lemon – zest & cut into wedges
1/2 aubergine – slice into halfmoons (2-3mm)
1/4 red onion – slice into wedges (1cm)
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 1/2 chicken breasts
1/2 tsp dried coriander
1/4 tsp chilli flakes (optional)
1 tbsp white wine
25g Fairview feta – crumble
3g mint – tear leaves
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
cling wrap (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Cut into wedges.
Roast veggies: Deseed and slice the butternut into halfmoons (2-3mm) Place the butternut, and red onion separately on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle over the cumin seeds and ground coriander, then mix, arrange in a single layer and roast for 20 minutes until golden. After 5 minutes of cooking, place the aubergine separately on the tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast 15 minutes until golden and cooked.
Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper and sprinkle with the dried coriander and chilli flakes (as little or as much as you like). Place a pan on medium-high heat with a knob of butter. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through. In the last 1-2 minutes of cooking, add the white wine to deglaze the pan and let it reduce by more than half. Add a squeeze of lemon juice from one wedge.
Serve the roast veg topped with crumbled feta and torn mint. Serve the chicken on the side with the extra lemon wedges.