This chicken dish is a family favourite of ours Although the kids always moan when I say we’re having chicken, but quickly win them over with this hearty dish. Its so tasty that they always come back for seconds!!
SERVES 4
4 chicken supreme
200g chick peas
1 litre of vegetable or chicken stock
1 aubergine
1 packet spinach
2 – 3 shallots
Cumin to taste
1 teaspoon chopped garlic
¼ pint of beef or veal jus
100g butter
Method
Soak chick peas in cold water then drain and wash. Place in a pot with chicken or vegetable stock. Bring to the boil then leave to simmer and cook.
Dice aubergine evenly and lightly fry in a little olive oil.
Pick, wash and blanch spinach in boiling salted water. Refresh in iced salted water. Drain well then squeeze out excess moisture. When plating, reheat using a wide saucepan and add a little butter and season with salt to taste.
Peel and chop shallot finely. Place in a pan with a little oil and fry lightly. Add aubergine, cumin and chopped garlic. Cook out for a few minutes seasoning to your taste.
Season chicken supreme on both sides and place skin side down into a hot frying pan.
Turn once then turn back to skin side down to achieve a nice even colour. Place in oven for about 8 to 10 minutes at 180 degrees Celsius. Take out and set aside to rest.
Add chick peas to beef or veal stock and season.
Dressing the plate.
Place chick peas at bottom of plate. Place aubergine in the middle and spread over and around. Carve chicken breast and place on top of aubergine. Sauce over.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel: 01412483801 Email : info@brianmaule.com Website : www.brianmaule.com
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