Roast avocado and chicken with 'nduja butter recipe

Ingredients

For the traybake

• 3 avocados, halved and stoned
• 6 baby aubergines
• 2 red onions, cut into sixths
• 600 g chicken fillets

• 3 avocados, halved and stoned
• 6 baby aubergines
• 2 red onions, cut into sixths
• 21.2 oz chicken fillets

• 3 avocados, halved and stoned
• 6 baby aubergines
• 2 red onions, cut into sixths
• 21.2 oz chicken fillets

For the 'nduja butter

• 2 bulbs of garlic
• 1 drizzle of olive oil
• 200 g butter, softened
• 100 g 'nduja
• 1 lemon, zest and juice

• 2 bulbs of garlic
• 1 drizzle of olive oil
• 7.1 oz butter, softened
• 3.5 oz 'nduja
• 1 lemon, zest and juice

• 2 bulbs of garlic
• 1 drizzle of olive oil
• 7.1 oz butter, softened
• 3.5 oz 'nduja
• 1 lemon, zest and juice

To serve

• 1 small bunch of coriander (cilantro), roughly chopped
• 1 small bunch of mint, roughly chopped

• 1 small bunch of coriander (cilantro), roughly chopped
• 1 small bunch of mint, roughly chopped

• 1 small bunch of coriander (cilantro), roughly chopped
• 1 small bunch of mint, roughly chopped

Details

• Cuisine: British
• Recipe Type: Chicken
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Serves: 6