Categories: Low carb, chicken, salad

Ingredients

• 75ml + 4T olive oil
• 2T coriander seeds, toasted and coarsely ground
• 1T sweet smoked spanish paprika
• 4 cloves garlic, squashed to a paste
• 150ml plain unsweetened yoghurt
• 1 size 12 boneless chicken
• 1 cinnamon stick
• 1 large sprig lemon thyme
• 1 eggplant, sliced 2cm thick, each side brushed with olive oil
• 3 handfuls small rainbow chard or silverbeet leaves
• 3T red wine vinegar
• 1T toasted sesame seeds

Directions

1. Preheat oven to 200deg C

2. Put 4T oil, coriander seeds, paprika, garlic & yoghurt into a bowel and mix well

3. Spread yoghurt mixture over both sides of chicken

4. Put the cinnamon stick & thyme into a roasting dish

5. Put chicken flesh side down on top

6. Put in oven for 45min until browned & well cooked – if it’s burning, cover with foil

7. Put eggplant slices on an oven tray; put in oven with chicken for about 15 min, or until well browned

8. Flip eggplant & roast another 10min

9. Remove from oven & reserve

10. Drop chard into a saucepan of boiling water to wilt

11. Drain well and cool under cold running water

12. Drain & squeeze dry

13. Carve chicken, pile chard & eggplant on top

14. Mix 75ml oil with red wine vinegar, season with S & P to taste

15. Pour over the salad

16. Garnish with sesame seeds

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