Serves 4
Guacamole
2 ripe avocados
1 small red chilli seeds removed if preferred, finely diced
1/2 a small red onion, finely diced
2 Tbs coriander leaves, finely chopped
1 spring onion, finely chopped
Juice of one lemon or two limes
Salt and freshly ground black pepper
Chicken
4 free-range chicken breasts
2 large lemons
2 Tbs olive oil
Salt
2 heads of garlic
Flatbreads
1 cup plain flour
1/2 cup wholemeal flour
2 tsp salt
1 Tbs oil
Boiling water
Limes to serve
1 To make guacamole; halve the avocados, remove stones and scoop the flesh into a large bowl. Mash with a fork while adding all remaining ingredients. Taste for salt. If refrigerating, cover with plastic wrap - pressing onto the surface of the guacamole.
2 Preheat the oven to 200C. Place chicken in a baking dish. Squeeze lemons, set juice aside. Chop the lemons and put under the chicken. Pour the juice over then the oil and season.
3 Break up the garlic but don't peel. Place beside the chicken and roast for approximately 15-20 minutes, basting once or twice depending on the size of the breasts.
4 To make the flatbreads; sift both types of flour with the salt into a bowl. Make a well and pour in the oil. Stir while adding enough boiling water to create a dough. Tip onto a lightly floured board and knead until soft.
5 Pinch off walnut sized pieces of dough and roll out into rounds. Heat a heavy-based pan and when very hot, add one flatbread at a time pressing down with a tea towel until golden brown on the underside. Turn over to cook the other side then remove and wrap in a clean tea towel. Repeat.
6 To serve; plate the chicken, guacamole and flatbreads. Squeeze the garlic over the chicken before eating and squeeze over extra lime juice if preferred.
<i>Amanda Laird:</i> Guacamole, chicken and flatbreads
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