Brinjal recipes

Quick roast lamb with brinjal sauce

20 minutes

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Dip recipes

Crushed tomato salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Battered and

Chilli-bite battered fish

30 minutes

Chilli recipes

Chilli-and-ginger prawns

5 minutes

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Chicken recipes

Mexican chicken burrito

10 minutes

Brinjal recipes

Harissa paste

10 minutes

Brinjal recipes

Indian baked spiced brinjals

20 minutes

Brinjal recipes

Marinated brinjal with rose-water yoghurt

8 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Roast chicken pieces with sweet peppers and tapenade

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 - 50 minutes

Ingredients

8 free-range chicken portions
Sea salt and freshly ground black pepper
6 sweet salad peppers
1/2 cup Kalamata olive tapenade
2 T olive oil, plus extra for greasing
Rocket, for serving

Method

Preheat the oven to 190°C.

Season the chicken and place in a greased baking pan. Halve the peppers, discarding the seeds and cores. Place 1 t tapenade in each halved pepper and arrange around the chicken pieces.

Drizzle over the olive oil and bake for 40 minutes, or until the chicken is nicely browned and the peppers are tender. Spoon the pan juices over each serving.

Serve with fresh rocket.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Quick roast lamb with brinjal sauce

Sweet yellow pepper and goats cheese pasta

Crushed tomato salad

Chickpea and roast pepper salad

Chilli-bite battered fish

Chilli-and-ginger prawns

Baked chicken with brinjal and lemon

Mexican chicken burrito

Harissa paste

Indian baked spiced brinjals

Marinated brinjal with rose-water yoghurt

Roast chicken pieces with sweet peppers and tapenade

Roast chicken pieces with sweet peppers and tapenade

Ingredients

Method