Lemon Yoghurt Roast Chicken
with Flatbreads & Braised Eggplant
One bite of this tender roast chicken, accompanied with elegant sides: braised eggplant with crumbly cheese, a crisp radish salad and flatbreads makes it clear why the simple things are hard to beat.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
lemon
1
half chicken
1
Brown Onion
1 packet
tomato paste
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2
radish
1 bag
mint
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 bag
parsley
4
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
¼ packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C. • Cut eggplant into bite-sized chunks. Place on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes. • Meanwhile, slice lemon into wedges. • In a small bowl, combine Greek-style yoghurt, Turkish sumac seasoning and a squeeze of lemon juice, then season with salt.
TIP: Adding enough olive oil ensures the eggplant will cook in time!
• Season the half chicken with salt and pepper. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer chicken to a second lined oven tray, then spread 1/2 the yoghurt mixture over the chicken. • Roast chicken until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the eggplant is done, thinly slice onion. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add tomato paste and garlic paste and cook until fragrant, 1 minute. • Add the roasted eggplant and the water, then stir to combine. Reduce the heat to medium and cook until reduced, 3-4 minutes. • Add the butter and stir to combine. Season to taste. Transfer to a serving bowl.
• Meanwhile, thinly slice radish. Pick and roughly chop mint leaves. Roughly chop roasted almonds. • In a large bowl, add radish, mint, almonds, salad leaves and a drizzle of red wine vinegar and olive oil. Season to taste and set aside.
• Drizzle flatbreads with olive oil and season. • Wipe out the frying pan and return to medium-high heat. • Working with one at a time, cook flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a serving plate.
• Toss radish salad. Slice lemon yoghurt roast chicken in half. Roughly chop parsley. • Crumble Greek salad cheese (see ingredients) over eggplant, then sprinkle over parsley. • Bring everything to the table to serve. Help yourself to chicken, salad, braised eggplant and flatbreads. • Serve with sumac yoghurt and any remaining lemon wedges. Enjoy!