Roast avocado and chicken with 'nduja butter recipe
This amazing, soft pork Italian sausage from Calabria is not only great on pizza and with pasta but also delicious on roast avocado. An interesting way to eat avocado, but roasting them adds flavour and softens them up.
Ingredients
For the traybake- 3 avocados, halved and stoned
- 6 baby aubergines
- 2 red onions, cut into sixths
- 600 g chicken fillets
- 2 bulbs of garlic
- 1 drizzle of olive oil
- 200 g butter, softened
- 100 g 'nduja
- 1 lemon, zest and juice
- 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
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Place the garlic bulbs in a foil parcel, drizzle over some olive oil and roast for 30 minutes.
- Pop the avocado halves, aubergines, red onions and chicken onto a large roasting tray, mixing them around.
- Squeeze the roast garlic cloves into a food processor, add the butter, ’nduja, lemon zest and juice and blitz together.
- Dot the flavoured butter all over the chicken and vegetables and roast for 20–25 minutes until charred.
- Spoon onto a platter, sprinkle over the herbs and serve.
This recipe is from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille). Photography: John Carey.
You might also like:
Roast peppers with burrata and 'nduja