Crunchy chicken with baby marrow and aubergines
Ingredients
- CHICKEN
- 700g chicken thighs, deboned,
- skin on, cubed
- salt and freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
- 30ml (2 tbsp) fresh ginger, grated
- 250ml (1 cup) Greek-style yoghurt
- VEGETABLES
- sunflower oil, for frying
- 4 garlic cloves, crushed
- 4 baby marrows, thinly sliced
- 2 aubergines, thinly sliced
- salt and freshly ground black pepper, to taste
- juice of 1 lemon
- 125ml (½ cup) olive/avocado oil
- 60ml (¼ cup) fresh flat-leaf parsley, chopped
Instructions
1
For the chicken, combine all the ingredients in a bowl and mix well. Leave to marinate for 2 hours.
2
For the vegetables, heat the oil in a frying pan and fry the garlic for a minute. Add the marrows and aubergines and gently pan-fry until golden. Remove from the pan, drain on paper towel and season.
3
In the same pan, fry the chicken cubes until golden and cooked through. Drain on paper towel.
4
Serve the chicken with the vegetables, drizzled with the lemon juice and oil and garnished with the parsley. Baby quiche with rocket pesto
