Recipe

Solo: Cilantro Chicken

Every Week We Deliver Everything You Need To Cook Amazing Meals

Roast butternut, aubergine & red onion topped with feta & fresh mint. Served with coriander chicken.

Send with Whatsapp

serves 1

¼
¼
½
¼
½ tsp
½ tsp
1½
½ tsp
¼ tsp
1 tbsp
25g
3g

ingredients

lemon – zest & cut into wedges
butternut
aubergine – slice into halfmoons (2-3mm)
red onion – slice into wedges (1cm)
cumin seeds
ground coriander
chicken breasts
dried coriander
chilli flakes (optional)
white wine
Fairview feta – crumble
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)

Ingredients to serve 1

¼ x lemon – zest & cut into wedges
¼ x butternut
½ x aubergine – slice into halfmoons (2-3mm)
¼ x red onion – slice into wedges (1cm)
½ tsp x cumin seeds
½ tsp x ground coriander
1½ x chicken breasts
½ tsp x dried coriander
¼ tsp x chilli flakes (optional)
1 tbsp x white wine
25g x Fairview feta – crumble
3g x 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)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Cut into wedges.

Step 3

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.

Step 4

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.