(Main course - Serves 4)
Ingredients
4 chicken breasts, skinned and boned (approx. 500 g / 1 lb)
1 1/2 tbsp fresh ginger, finely grated
75 ml / 3 fl. oz freshly squeezed orangejuice
1/2 tbsp honey
freshly ground pepper
1 aubergine (approx. 12 oz)
Rice with orange
240 g / 9 oz basmatirice
1/2 tsp salt
50 g / 2 oz butter
4 tbsp freshly squeezed orangejuice
1/2 tbsp olive oil
1/2 tbsp butter
1 tsp salt
Aubergine dip
4 tbsp drained yoghurt (greek yoghurt) 10%
1 tbsp tahin (sesame seed paste)
1 small clove, garlic, crushed
1/2 tsp ground cumin
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
4 turkish flatbread
1 cucumber, seeds removed, cut in sticks
Decoration
flatleaved parsley leaves
orange wedges
Baking time for aubergine: Approx. 1 hour at 200°C / 400°F / Gas Mark 6.
Baking time for bread: Approx. 15 sec. at 250°C / 485°F / Gas Mark 9.
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Instructions
Beat the chicken breasts a little with your hand. Mix ginger, orangejuice, honey and pepper. Marinate chicken breasts for approx. 1 hour.
Slice 2 or 3 small holes in the skin of the aubergine. Bake in the middle of the oven for 1 hour.
Rice with orange: Cook the rice with salt according to the instructions on the packet. Leave to rest for 10 min. under a close lid. Add butter and orange juice and stir gently. Keep warm.
Dry the marinated chicken breasts in paper tissue. Heat the oil in a frying pan, add butter, let it brown slightly. Fry the chicken breasts at high heat approx. 1 min. at each side. Lower heat, and fry approx. 6 min. Sprinkle with salt. Keep warm.
Aubergine dip: Cut the baked aubergine lengthwise and scrape the flesh into a bowl. Put the flesh in the blender with yoghurt, tahin, garlic, cumin, lemon juice and salt. Blend shortly. Season to taste.
To serve: Slice the chicken breasts i fine slices diagonally, and serve with basmati rice, aubergine dip, warm flatbread and orange wedges. Decorate with parsley.
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