Crunchy chicken with baby marrow and aubergines

July 13, 2014 (Last Updated: January 11, 2019)

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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