Rev up your cooking with new Spiced Eggplant Chutney!
Kiwi favourite Barker’s of Geraldine has just launched a unique chutney flavour which will undoubtedly become a staple in many New Zealand kitchens.
Eggplant (aubergine) is popular with home chefs and is fast becoming an essential ingredient in some of our best-loved dishes.
Available on supermarket shelves now, Barker’s Spiced Eggplant chutney is an ideal partner to chicken, lamb and strong cheeses, or can be combined with yoghurt or cream cheese for a wonderful instant dip.
With a delicious flavour profile using both New Zealand fresh eggplant and roasted eggplant, it has a blend of spices including chilli, mustard and cumin, resulting in a tasty condiment that’s not too fiery and can be enjoyed by all.
Barker’s has partnered with New Zealand’s favourite cuddly cook Annabelle White and former NZ chef of the year Mark Gregory to create an irresistible recipe for baked eggplant chicken using this new chutney….see over.
Barker’s of Geraldine Spiced Eggplant Chutney is widely available from your local supermarket, RRP $4.65.
For more information, visit www.barkers.co.nz.
Barker’s baked eggplant chicken with rosemary:
Serves 4 / Time 25 minutes
4 skin on chicken breasts
A handful of fresh rosemary
½ cup water
2 tbsp olive oil
Salt and pepper
½ cup breadcrumbs
3 tbsp cream cheese
3 tbsp Barker’s spiced eggplant chutney
Preheat oven to 180C
Mix all filling ingredients together in a small bowl. Using the tip of a small knife, cut a pocket into the middle of each chicken breast then evenly fill each chicken breast with the chutney filling.
Heat a frying pan, drizzled with olive oil. Place the chicken breasts skin side down and cook for 3-4 minutes until lightly golden. Turn over and repeat for the underside.
Place fresh herbs into a baking dish, top with the chicken breasts and any oil from the fry pan, water and finally season with salt and milled pepper.
Place in the preheated oven, bake for approximately 18 minutes or until chicken is completely cooked through.