Naan with Spicy Chicken and Aubergines
Category: Light Bites
Servings
Serves 4
Ingredients
3 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
2 tbsp chopped fresh coriander
juice of 1 lime
salt and pepper
4 chicken breasts, boned and skinned
1 medium aubergine
150ml/¼pt natural low fat yoghurt
5cm (2") piece cucumber, diced
1 tsp chopped mint
4 naan breads
small tub houmous
fresh coriander
lime wedges to garnish
Method
To make a marinade combine oil with spices, chopped coriander and lime juice. Season. Halve chicken fillets horizontally and flatten out slightly. Pour over marinade, mix well and chill for about 15 minutes. Meanwhile, slice aubergine horizontally into 8 slices. Brush with a little olive oil, season and grill on both sides until golden. Grill chicken for about 12 minutes until golden. Make yoghurt dressing by mixing together yoghurt, cucumber, mint and seasoning. Warm Naan. Spread a couple of tablespoons of aubergine on top. Slice chicken and pile onto naan. Spoon over yoghurt sauce, garnish with coriander and lime and serve with a mixed leaf salad. PER SERVING 794 Kcal, fat 32.1g, saturated fat 2.2g, salt 1.9g, carbohydrate 86.2g, sugar 13.6g, fibre 4.5g
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