Ingredients

Method

• 4 free-range chicken breasts
• 2 T tikka paste
• olive oil
• 2 brinjals
• 1 T olive oil
• 2 oranges
• ½ cup chopped coriander
• ½ red onion
• Red wine vinegar

Method

Ingredients

Butterfly free-range chicken breasts and flatten between 2 sheets of cling film using a rolling pin.

Marinate in tikka paste and a drizzle of olive oil for 20 minutes.

Cut brinjals into 2 cm-thick slices and grill until charred.

Fry the chicken breasts in olive oil in a hot pan for 3–5 minutes a side.

Peel oranges and chop the flesh into chunks. Toss with chopped coriander, red onion, sliced, and a splash of red wine vinegar.

Thread the chicken and brinjals onto kebab sticks and serve with the citrus salsa on the side.

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