Roast Avocado and Chicken with ’nduja Butter
I am quite fortunate to have amazing chefs visit the house often, one of whom is Francesco Mazzei, who is London-based but originates from Calabria, the home of ’nduja
He was the one who introduced me to this amazing, soft pork sausage, that is not only great on pizza and with pasta but also delicious on roast avocado. An interesting way to eat avocado, I know, but roasting them adds flavour and softens them up.
- 3 avocados, halved and stoned
- 6 baby aubergines
- 2 red onions, cut into sixths
- 600g chicken fillets
- For the ’nduja butter
- 2 bulbs of garlic
- olive oil, for roasting
- 200g butter, softened
- 100g ’nduja
- zest and juice of 1 lemon
- To serve
- 1 small bunch of coriander, roughly chopped
- 1 small bunch of mint, roughly chopped
- Preheat the oven to 200C (180C fan)/400F/gas 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.
Extracted from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey