You know what I love about Donna Hay's recipes? They are the kind of recipes I would make up, if I could make up recipes. But since I can't make up recipes, I'm pretty much brain dead by the time I get home from school, I make her recipes. What I also love about her is that if you keep a few standard ingredients in your pantry and fridge: lemons, limes, chilies, and parsley or cilantro, you can always find something from one of her books to make.
This recipe came from her Magazine issue number 37. I changed it up a bit, in that she calls for slicing the chicken and tossing it with everything. Since the chicken doesn't really brown (or at least mine didn't), that probably makes it look more attractive. Because my chicken kind of looks like a beached whale or something, not very pretty. Everything tasted great, and I'm not even a big eggplant fan. Plus it was insanely easy. Everything roasts together in one pan, and if you're like me (lazy), line the pan with parchment paper and you don't even have a pan to clean!
Coriander Chicken with Roasted Eggplant and Chili
From Donna Hay
2 tablespoons sea salt flakes
1 tablespoon ground coriander
4 boneless, skinless chicken breasts
4 long red chillies
12 baby eggplants, halved (I only had 4, not so babyish, and I quartered them)
1/3 cup olive oil
2 cups cilantro leaves
1/4 cup lemon juice
sea salt and cracked black pepper
Preheat the oven to 390. Combine the salt and ground coriander and sprinkle the mixture over the chicken. Brush the chicken, eggplant, and chillies with half the olive oil and place on a baking sheet. Roast for about 15-20 minutes or until the chicken is cooked.
Chop the eggplant and chillies, roughly. Place in a bowl with the rest of the olive oil, cilantro, lemon juice, salt and pepper and toss to combine. Slice the chicken and serve with the eggplant mixture.
This will be my entry for this week's Bookmarked Recipes hosted by Ruth at Ruth's Kitchen Experiments.