Tipsy Chicken with Vegetables Recipe

Recipe : Tipsy Chicken with Vegetables

Ingredients :

1/4 cup lime juice

2 tsp finely grated lime rind

2 tbsp brandy

4 half chicken breasts, without skin (600g)

1 small eggplant

2 red capsicums

1 green capsicum

1 clove garlic, crushed

3-4 tsp lemon juice

4 medium zucchini

4 large mushrooms, stems removed

Method :

Combine lime juice, lime rind and brandy. Pour over chicken, cover and refrigerate for at least an hour, preferably longer. Turn chicken once. Preheat oven to hot 250C. Prick eggplant with a skewer in several places and place capsicums and eggplant on oven shelf. Roast for 25-40 minutes. When cool enough to handle, remove blackened skin from capsicums, cut in half and remove core and seeds, reserving juices. (Vegetables can be prepared ahead to this stage, if desired).

Cut eggplant in half and remove flesh. Mash with garlic and lemon juice and set aside. Grill chicken for 10-15 minutes, turning once and brushing with marinade. Slice zucchini in halves lengthwise, place zucchini and mushrooms under grill when chicken is turned. While chicken is cooking, slice capsicums. To serve, place chicken on serving plates, top with 1/4 of mashed eggplant mixture, then a few strips of red and green capsicum. Serve zucchini and mushrooms on the side.

Fat per serve : 3 grams

Note: Overnight marinating makes this dish taste even better.

Serves 4

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