Guacamole, chicken and flatbreads
( SERVES 4 )

Guacamole, chicken and flatbreads
Amanda Laird

Viva 25/11/2009

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Guacamole

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2 Avocados, (ripe)
1 Red chilli, (seeds removed if preferred, finely diced)
1 Red onion, (finely diced)
2 tbsp Coriander leaves, (finely chopped)
1 Spring onion, (finely chopped)
1 Lemon, (juice of, or 2 limes)
1 Salt & freshly ground pepper

Chicken

4 Chicken breasts, (free-range)
2 Lemons
2 tbsp Olive oil
1 Salt, (to season)
2 heads Garlic

Flatbreads

1 cup Plain flour
½ cup Wholemeal flour
2 tsp Salt
1 tsp Oil
1 Water, (boiling)
1 to serve Lime

Directions

 

  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.
  2. Taste for salt. If refrigerating, cover with plastic wrap - pressing onto the surface of the guacamole.
  3. Preheat the oven to 200 degC. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Turn over to cook the other side then remove and wrap in a clean tea towel. Repeat.
  8. To serve; plate the chicken, guacamole and flatbreads. Squeeze the garlic over the chicken before eating and squeeze over extra lime juice if preferred.

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