Fusion chicken pot

Prep: 15 mins

Cook: 15 mins

This easy chicken dish is loaded with iron and gently spiced with notes from India yet uses elements from the Mediterranean.

540g chicken fillets

1 small aubergine, sliced in rounds then in half

1 tbsp, olive oil

300ml 0% fat Greek yogurt

Juice ½ lemon

Small handful mint leaves, most chopped

400g can chickpeas, drained and rinsed

100g cherry tomatoes, quartered

1 small red onion, chopped

1-2 tbsp peanuts, crushed

Bring a pan of water to the boil. Add the chicken and some salt, then put on the lid.

Turn off the heat and leave for 20 minutes or until cooked through.

Drain, then shred the chicken.

In a pan, heat the olive oil then cook the aubergines unti tender.

In a small bowl, mix the yoghurt, curry spices, lemon juice, chopped mint, the aubergine and some seasoning.

Toss the chicken and chickpeas with half the dressing, and season.

Scatter over the tomatoes, onion, remaining mint and peanuts.

Drizzle any extra dressing over the top.

Serves
4

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Beans, Chicken, Vegetables, Oil, Nuts, Spice

Recipe Type
Dinner, Healthy, Salads

Cuisine
Indian

Level of Difficulty
Easy

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