This dish has Moroccan influences. It is full of flavour is great for a Sunday Roast. I served the chicken with potatoes and asparagus.
- 1.2 kg chicken
- 1/2 cup olive oil
- sea salt and cracked black pepper
- 1/2 cup chopped flat leaf parsley
- 1/4 cup lemon juice (if you like lemon add a bit more)
- 2 teaspoons mince garlic
- 1 tsp paprika
Preheat the oven to 220 deg C. Using kitchen scissors, cut along the backbone of the chicken and then press firmly on the breastbone and flatten it. Place chicken in a baking dish. In a small bowl mix olive oil, garlic, chopped parsley and salt. Pour of the chicken and give it a massage ensuring that the marinade covers all of the chicken. Sprinkle black pepper and paprika over the chicken. Roast for 30 – 40 minutes or until the chicken is cooked through.
- 1/2 medium-sized eggplant cubed 2-3 cm
- 1/2 block tofu cubed 2cm
- 2 stems of spring onion
- 1 large red chilli
- 1/2 tsp mince ginger
- 1/2 Lime
- 1 1/2 tsp XO sauce
- 1 tsp Hoi Sin Sauce
- 1/2 cup stock
- 2 tbsp vegetable oil
Chop the white part of spring onions coarsely, Chop green part of spring onion finely to be used for garnish. Slice 1/2 chilli on a diagonal finely. Heat oil in a wok, add eggplant and cook for 2 mins. Remove eggplant and put to the side. Add spring onions and chilli and ginger, stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil. Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes. Add tofu and juice of half a lime and simmer for another 2 mins. Season to taste. Garnish with spring onions and red chilli and serve with hot rice.