Recipe for Cilantro Chicken, with roast butternut, aubergine and feta cheese

1/4 lemon – zest & cut into wedges
1/4 butternut
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)

How to
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.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.