Meat and poultry
129
Spicy chicken breast with aubergine
Preparation time: 70–80 m marinate for 4 hours
Serves 4
Ingredients
1 onion
2 cloves of garlic
10 g fresh ginger
1 small aubergine
8 fresh dates
1 bunch of parsley
4 chicken breasts
2 1/2 tbsp olive oil
1 1/4 tsp caraway seeds
1 tsp cumin
1 1/4 tsp sweet paprika
2 1/2 tbsp olive oil
2 1/2 tbsp honey
2 1/2 tbsp lemon juice
Salt
Pepper
125 ml yoghurt
Top with
2 1/2 tbsp fresh parsley, chopped
Accessories
Ovenproof dish
Method
Halve the chicken breasts. Place in the
oil, garlic, ginger, caraway, cumin and
paprika to marinate and refrigerate for
at least 4 hours.
Peel the onions and garlic. Halve and
slice the onions and finely chop the
garlic. Finely grate the ginger, dice the
aubergine, stone and quarter the dates
and chop the parsley.
Place the onions, aubergine and olive
oil into a suitable dish and cook
uncovered.
Add the honey, dates and chicken, stir
well and continue to cook uncovered.
Before serving, add half of the lemon
juice, season with salt and pepper and
leave to steep for 5 minutes.
Mix the yoghurt with the rest of the
lemon juice and pour over the chicken.
Garnish with parsley and serve with
couscous or rice.
Summary of Contents for H 6000 BM
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Page 9: ...9 ...
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