This is a spicy dish which can be refreshing in the hot summer months, served cold alongside fresh greens and pitta bread or cibatta rolls at a “pot luck ” or picnic.
Chicken Allspice
Servings
Ingredients
- 2 tsp olive oil
- 1 large onion
- 1 medium eggplant halved and finely sliced
- 1 clove garlic
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp poppy seeds
- 1 tsp marmite
- 1 can 14oz chopped tomato
- 1 can 14oz artichoke hearts, halved
- 1 lb chicken bonless breast or thighs are best
- salt and pepper
- raw spinach leaves and/or lettuce
Instructions
- Heat the oil in your skillet and start to brown the onion. After five – eight minutes, add the eggplant, garlic, spices and poppy seeds and cook for another five minutes. Add the marmite and chopped tomatoes then bring to boil. Reduce heat to a simmer, then add your diced chicken, allow to cook for 20 minutes uncovered before adding the artichoke hearts. Continue to cook on a low light until the chicken is fully cooked (at least 20 minutes longer).
- Remove from the heat once the chicken has cooked and allow to cool for 35 – 40 minutes. Add salt and pepper to taste. Layer your spinach and or lettuce in a serving dish then put the allspice chicken on top. Chill in the fridge for another hour or two to allow the flavors to develop further.
- When you serve, garnish with chopped mixed herbs of your choice.
what is marmite?
Everything you ever wanted to know about marmite – http://www.joyofkosher.com/2012/06/the-secret-is-in-the-marmite/
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