Ingredients

Method

• 900 g–1 kg free-range skinless chicken thigh fillets
• 800 g–1 kg medium-sized brinjals
• 80 g fresh sugar snap peas, for serving
• 60–80 g baby spinach leaves, for serving
• 5 g fresh coriander
For the marinade, whisk:
• 1 t mild curry powder
• ½ t ground turmeric
• 1 t ground coriander
• 1 t ground cumin
• ½ cup fresh orange juice
• 2 T fresh lemon juice
• 1 T fresh lime juice
• 3 T sunflower oil
• 1 t honey
• 1 clove garlic, grated
• sea salt, to tase
• For the coriander sauce, mix:
• 1 cup thick mayonnaise
• 25 g fresh coriander, finely chopped
• 3 T strained baking liquid
• sea salt, to taste

Method

Ingredients

1. Place the chicken in a single layer on a baking tray lined with baking paper. Spoon over half the marinade and marinate while preheating the oven to 180°C.

2. Peel the brinjals, slice lengthways, then across into 4 or 5 pieces. Place on a separate baking tray lined with baking paper. Spoon over the remaining marinade and turn to coat evenly. Marinate while preheating the oven to 180°C. Once the oven is ready, place the chicken and brinjals in the oven.

3. Bake the brinjal for 20 minutes, or until tender. Remove from the oven and set aside. Turn the chicken over in the marinade and cook for a further 5 minutes, or until just cooked and tender. Use a slotted spoon to lift the chicken onto a large platter. Add the brinjal.

4. Strain the baking liquid, reserving a few spoonfuls for the sauce. Spoon the remainder over the platter. Season with salt if necessary. Serve at room temperature topped with the peas, spinach and coriander, with the sauce on the side.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar