Apologies to any of you that don’t like courgettes but as long as people keep donating us homegrown ones we’re going to keep on cooking them.
This dish is based on courgettes, onions and garlic and it’s so tasty that you can’t tell it’s low fat. The recipe is to serve 8 (to serve buffet-style) but we just cooked half and it worked well.
The original recipe suggested side dishes of tomatoes, peppers and aubergines. We had some new potatoes to use up so we roasted them with a bit of oil and some herbs from the garden.
Chicken saute with courgettes and garlic – to serve 8 (easily halved)
- 8 x chicken breast fillets
- 8-10 small courgettes – we used a giant one
- 2 onions
- 2 large garlic cloves
- 2 red chillies
- 3 tbsp olive oil
- 50g butter
- juice of 2 small limes
- lime wedges, to serve
- Cut the chicken into 1cm thick strips and the courgettes into 1cm thick slices on an angle. Slice the onions finely and separate into rings. Slice the garlic very finely. Deseed the chillies and shred finely.
- Heat a large frying pan or a heavy roasting tin on the hob. Add the oil and sauté the onions and courgettes until golden brown – you might have to do this in a few batches. Season and transfer to a plate.
- Add the butter to the frying pan. When it sizzles, sauté the chicken strips in batches until golden brown all over. Add them all back to the pan together and cook for another minute before seasoning and adding the onions, courgettes and sliced garlic.
- Keep cooking for another few minutes until everything is almost tender, then add the lime juice, and check the seasoning. Scatter over the chillies and serve with lime wedges.
(Original recipe by Gary Rhodes for BBC Good Food Magazine July 2003)
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