Easy Chessy Chicken with smoky Mexican Veges sf
Get the chicken and eggplant in the oven first - then prepare the smoky veges.
Servings: 4 people
Equipment
- 1 Casserole dish
- 1 Large frying pan
Ingredients
Chicken
- 1 Eggplant
- 500 grams Chicken breast cut lengthways
- 1 can Tomatoes chopped
- 15 ml Apple Cider Vinegar
- 3 grams Salt
- 2 grams Chilli Flakes more or less to your taste
- 125 grams Cheese - your choice grated
Veggies
- 1 med Onions - Brown sliced
- 3 Courgettes
- 1 large Capsicums - Red
- 2 cloves Garlic
- 45 ml Cold Pressed Olive Oil
- 10 grams Smoked Paprika
- 5 grams Ground Cumin
- 3 grams Dried Oregano
Garnish
- 125 grams Sour Cream
- 1 brunch Fresh Coriander roughly chopped
Instructions
- Preheat the oven to 225 degrees Celsius.
- Cut the eggplant lengthwise into slices 1 cm thick. Season the chicken with salt and freshly ground black pepper, and place into the casserole dish.
- Pour the tomatoes on top and add the vinegar, salt and chilli flakes. Lay the eggplant slices on top of the chicken and season with salt and pepper.
- Scatter over the cheese and bake for 20 to 25 minutes, until the chicken is cooked and the cheese is nicely glazed on top.
- Meanwhile, prepare the veggies.Slice the onion, courgette and capsicum into rings (removing the seeds and the white bits), and finely chop the garlic.
- Heat the oil in a large frying pan on a high heat.Add all the vegetables, including the garlic, and cook stirring for two to three minutes.
- Reduce the heat to low, add the spices and season to taste with salt.Cook on low until the chicken is ready – by this time the vegetables should be soft.
- To serve, spoon the Mexican veggies onto plates. Top with the chicken and some of the sauce. Garnish with sour cream and coriander.
