Vickys Roasted Chicken Legs With Grilled Aubergine And Goats Log

Vickys Roasted Chicken Legs With Grilled Aubergine And Goats Log

A practical Vickys Roasted Chicken Legs With Grilled Aubergine And Goats Log recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 2 Chicken Legs
• 1 Onion, Chopped
• 2 Celery Sticks, Chopped
• 1 Bay Leaf
• 2 Thyme Sprigs
• 2 Garlic Cloves
• 1/2 Lemon, Cut Into Quarters
• 250Ml/9Fl Oz White Wine
• Salt And Freshly Ground Black Pepper
• 2 Tbsp Pine Nuts, Toasted
• 1-2 Tbsp Sumac
• Handful Fresh Flatleaf Parsley, Chopped
• 1 Bunch Fresh Basil, Chopped
• 3 Tbsp Olive Oil
• 1 Garlic Clove, Minced
• 1 Lemon, Juice Only
• 1 Orange, Juice Only
• 1 Aubergine, Cut In Half Lengthways
• 3 Tbsp Runny Honey
• 3 Tbsp Olive Oil
• 2 Garlic Cloves, Crushed
• 1 Tbsp Chopped Fresh Coriander
• 1 Green Chilli, Finely Sliced
• 1 Tsp Cumin Seeds, Crushed
• 1 Tsp Coriander Seeds, Crushed
• 150G/5 1/2Oz Goats’ Cheese Log, Sliced
• 1 Apple, Cored And Julienned
• Squeeze Lemon Juice
• Few Sprigs Fresh Coriander

Method

1. For the chicken, place the chicken legs, onion, celery, bay leaf, thyme, cloves, lemon zest, lemon juice and wine in a large baking dish.
2. Cover and bring to the boil, lower the heat and simmer for 25 30 minutes or until the chicken is cooked through.
3. Remove from the oven and leave to rest covered in a warm place for 10 minutes, then pull the legs to serve with the aubergine.
4. For the dressing, place the pine nuts in a small bowl and crush them slightly with a hammer.
5. Add the sumac, parsley, basil, oil, clove, lemon and orange juices, salt and pepper to taste, and mix well.
6. For the aubergine, cut the aubergine lengthways into thick slices about 1/4 inch thick.
7. Heat a hot griddle pan and cook the aubergine over a high heat for 15 minutes turning as necessary.
8. Remove the aubergine from the pan, drain and add the honey, oil, cloves, coriander and chilli and season to taste.
9. Cook over a low heat until thickened, then season to taste.
10. Remove from heat.
11. Heat a small frying pan and toast the cumin and coriander

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