Middle eastern style chicken tenderloins, roasted corn and turmeric creme fraiche

These yummy chicken tenderloins are the hero of this dish and so simple to make.  I like to make a few more to snack on or add to a salad later in the week  

You will need:

(serves 2)

  • 2 chicken breasts
  • 2 sweet corn cobs
  • 1 medium eggplant
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp honey
  • 2 tbs soy sauce
  • 1 red chilli finely chopped
  • olive oil
  • salt and pepper
  • 1 bunch fresh coriander 

Turmeric creme fraiche:

  • 2 tbs creme fraiche
  • 1/2 tsp turmeric 
  • 1/2 tsp cumin
  • 1/2 fresh lemon

Simple steps:

  • Preheat the oven to 200°C.
  • Slice each chicken breast into long tenderloins or strips.  Place the chicken in a mixing bowl along with the cumin, paprika, turmeric, soy sauce, chilli and a little olive oil.  Mix well together with your hands then cling film and refrigerate for 20 minutes.
  • Slice the eggplant into small wedges and lay onto an oven tray, drizzle with a good glug of olive oil and season well.  Place the corn cobs on the tray with the eggplant and roll in the oil and seasoning.  Oven roast for 25 minutes.
eggplant-cooked
  •  In a non stick pan, fry the chicken tenderloins with a little olive oil.   (No need to season.)  After 4-5 minutes turn the tenderloins and cook for another 4-5 minutes. Once cooked all the way through remove them from the heat.  Do not wash the pan. 
  • Once the eggplant and corn is ready, remove from the oven, slice the corn off the cob and fry in the pan you cooked your chicken in.  There will be plenty of great flavour left in the pan that the corn stick to. 
chicken-corn
  • To make the turmeric creme fraiche, add the creme fraiche to a small bowl along with the turmeric, cumin, squeeze of fresh lemon and a pinch of salt.
  • Serve the corn in the middle of the plate with the chicken on top.  Arrange the eggplant around the side and spoon the turmeric creme fraiche over the eggplant.  Finish by sprinkling some finely chopped chilli and coriander over the top of the dish.
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