Stuffed chicken breasts
The filling is also a delicious side dish with grilled chicken or lemon-and-coriander lamb chops at a braai – simply mix with two generous handfuls of baby spinach or rocket.
Makes 6 generous portions Preparation time: 30 minutes Cooking time: 1 hour Oven temperature: 180°C
• 6 large chicken breast fillets, skin on • extra lemon wedges FILLING • 125ml quality olive oil • 1 small red onion, very finely chopped • 1 small garlic clove, finely chopped • 1 small red chilli, finely chopped • 1 tin (410g) chickpeas, drained and rinsed • 200g feta cheese, crumbled • 100g pitted green olives, chopped • 30ml chopped fresh coriander • a handful flat-leaf parsley, finely chopped • juice and zest of 1 lemon
1 Heat half the oil and sauté the onion, garlic and chilli until soft and slightly caramelised. Stir in the rest of the filling ingredients and season to taste with salt and pepper.
2 Preheat the oven. Cut a slit in each chicken breast and flatten slightly (with the skin side out) to make the meat thinner. Stuff with the chickpea filling and close with toothpicks or tie with kitchen string. Pan-fry the chicken, skin side first, in the remaining olive oil until golden brown all over. Place in a roasting pan with extra lemon wedges and season generously with salt and pepper. Bake for 35 minutes until done. Serve with a large salad and couscous.