This recipe, one of a new collection for The Greengrocer's Diet, was prepared for the transition between winter into spring when both broccoli and eggplant are widely available. Those who don't need to lose weight might like to serve this with some accompanying quinoa.
1 lemongrass trimmed
2 garlic peeled and diced
1 tsp schezuan pepper
1 tsp turmeric
½ tsp chilli flakes
½ tbs fish sauce
1 tbs lemon juice
640 grams chicken thigh
1 eggplant cut into 1 cm slices
1½ cup chicken stock
1 head broccoli, cut into florets
Photography by Gerry Colley
Preheat the oven to 180°C
Place the lime leaves, lemongrass, garlic, shallots, schezuan pepper, turmeric, chilli flakes, fish sauce and lemon juice in a blender with just enough water to make it into a paste.
Spread the paste over the chicken and set aside for a couple of hours or longer in an oven proof dish.
Season a grill pan with olive oil for about 2 minutes on both sides. Once seared, place the chicken onto a plate.
Brush the eggplant with the remaining olive oil and place it on the grill pan.
While the eggplant is cooking, pour 1 cup of chicken stock into the pan to combine with the residue marinade and absorb into the eggplant. Repeat until all the eggplant is cooked.
Place the cooked eggplant onto the bottom of the even proof dish and arrange the chicken and broccoli over the top.
Pour in the remaining stock and place in the oven to cook through for 25 minutes.
Makes 4 servings
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