- 800 g free-range skinless chicken breasts
- 1 1/2 cups chicken stock
- 100 g Kalamata or black olives
- 15 g snipped chives, for sprinkling
- hot steamed baby potatoes, for serving
- green salad, for serving
- For the brinjal sauce:
- 2 brinjals, peeled
- 2 T olive oil
- 1/3 cup thick mayonnaise
- 1⁄4 cup double-cream plain yoghurt
- 1 garlic clove, crushed
- 1 T lemon juice
- sea salt and freshly ground black pepper, to taste
1. Place the chicken breasts in a wide pan large enough to fit them in a single layer. Pour over the stock – just enough to cover. Gently bring to a simmer. Turn the fillets over, cover with a lid and turn off the heat. Leave on the hob until cooled. Check that the chicken is cooked through but still moist.
2. To make the sauce, slice the peeled brinjals in half lengthways. Place, cut side down, on a baking tray lined with baking paper. Drizzle over the oil and cover with baking paper. Bake at 190°C for 20 minutes, turn, cover again and bake for a further 10 minutes, or until tender.
3. When cool, chop and blend with the mayonnaise, yoghurt, garlic and lemon juice. Season to taste. If it seems too thick, thin down with chicken stock.
4. To assemble, slice the cooled chicken fillets into 3 thin pieces. Arrange on a platter and spoon over the sauce. Sprinkle with the olives and chives. Chill and serve cold with the warm potatoes and the salad.