“This is a combination of two different recipes I found in my collection of cookbooks - I thought the cinnamon flavours through the chicken would work well with the fig salad - it turned out gorgeous! Not too much preparation - only 20 mins for marinating.”
READY IN:
33mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the honey, cinnamon, mustard, lemon juice, cumin, paprika & oil in a bowl & whisk to combine.
  2. Pour over chicken, cover & place in the fridge for 20 minutes.
  3. Place lemon juice, honey, marjoram & pepper in a small saucepan over low heat & cook for 2 minutes or until mixture is warmed through.
  4. Brush the egg plant with olive oil & cook on pre-heated char-grill or barbeque for 2 monutes on each side. Set aside.
  5. Place radicchio leaves on serving plates.
  6. Remove the chicken from the marinade, place on a preheted medium-high char-grill and cook for 4-5 minutes each side or until cooked through.
  7. To serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad.
  8. Pour dressing over chicken & salad - ENJOY!

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