Tuesday, 7 April 2009


  • 2 aubergines
  • 1 onion
  • olive oil
  • sprinkle of salt
  • goats cheese 
  • 6 chicken thighs
  • bunch of fresh herbs
  • juice of 1 lemon
  •  mixture of salt,  ground black pepper and dried herbs.

1) Slice the aubergines lengthwise thinly as shown above. Slice the onion like rings and brush them with olive oil on both sides. Sprinkle some salt and  cook them on the griddle pan until both sides are lightly browned. Do the same with rest of the aubergine skin slices and onion rings. Set aside.
2) Wash and drain chicken tights. Cut of the excess fat and take the bone out from each thigh. Place 1 slice of cooked onion ring and the herb of your chose inside  the chicken thigh and tuck it under.
3) Lay one aubergine slice on a plate and place the chicken thigh over the aubergine. Place 1 slice of goats cheese on top of the chicken.  Now roll and wrap the chicken  with the aubergine slice and secure it with a tooth pick. Do the same with rest of the chicken pieces and brush them with olive oil.
4) Place the chicken parcels in an oven proof dish. Pour the lemon juice over the parcels and season with salt,pepper, herb mixture.
5) Cover with foil and cook on preheated oven 180C, 160 fan setting for 1 hour. Take the foil off and cook for further 10 minutes at 200C to get it nicely browned. Remove the tooth picks. Serve  the parcels with rice and side salad.

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