• Crunchy chicken with baby marrow and aubergines

    Serves: 4
    Cooking Time: 30 mins plus extra for marinating

    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

     

     

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