Lemon Yoghurt-Roasted Chicken
with Flatbreads, Braised Eggplant & Crumbly Cheese
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.
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
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. )
1 bag
mint
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 bag
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Turkish Sumac Seasoning
2
radish
4
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
½ packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
Get prepped Preheat the oven to 240°C/220°C fan-forced. Cut the eggplant into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people), season with salt and toss to coat. Roast until tender, 15-20 minutes. Meanwhile, slice the lemon into wedges. In a small bowl, combine the 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 a medium-high heat with a drizzle of olive oil. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to a second lined oven tray, then spread 1/2 the sumac yoghurt mixture over the chicken. Roast 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 the brown onion. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-4 minutes. Add the tomato paste and garlic paste and cook until fragrant, 1 minute. Add the roasted eggplant and the water and stir to combine. Reduce the heat to medium, then cook until reduced, 3-4 minutes. Add the butter and stir to combine. Season to taste.
While the onion is cooking, thinly slice the radish. Pick and roughly chop the mint leaves. Roughly chop the roasted almonds. In a large bowl, add the radish, mint, almonds, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season and set aside.
Drizzle the flatbreads with olive oil and season. Wipe out the frying pan and return to a mediumhigh heat. Working with one at a time, cook the flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a serving plate.
Toss the radish salad. Slice the lemon yoghurtroasted chicken. Roughly chop the parsley. Crumble the cheese (see ingredients) and sprinkle the parsley over the eggplant. Bring everything to the table to serve. Help yourself to the chicken, radish salad, braised eggplant and flatbreads. Serve with the remaining sumac yoghurt and any remaining lemon wedges.