Chicken and Plum Bruschetta
Sometimes I want a light dinner. This fit the bill perfectly. Chicken roasted in molasses, oregano and garlic, with onion, tomato and plum, I only needed a couple. A well balanced taste I find, satisfies both my tastebuds and hunger. You won't need a lot of time to make this. It is a super simple recipe, so let's get cracking.
- Sharp Knife
- Bread Knife
- Oil Brush
- Cast Iron Frying Pan
- Oven Tray
- Roasting Dish
- Bread (ciabatta is ideal)
- 2 Roma Tomatoes
- 4 chicken thigh Fillets, Diced
- Ripe Red Flesh Plums, Diced
- 1 Red Onion, Diced
- 3 Garlic Cloves, minced
- 5 mushrooms, chopped into eighths.
- Baby spinach leaves
- Dried Oregano
- Fresh Basil
- Fresh Oregano
- Fresh Flat Leaf Parsley
- Frying Oil
- Olive Oil
Preheat the oven to 200 C.
Add a touch of frying oil in the frying pan on a hot heat, fry the chicken. When its really sizzling, add the garlic, 1 tablespoon of molasses, and a teaspoon of dried oregano. Stir the molasses, garlic and oregano. Get the heat really hot, salt, pepper then put in the oven.
In a roasting dish, add salt, pepper, a teaspoon of oregano and a teaspoon of paprika to the mushrooms. Toss them about to get good coverage. Put them in the oven, above the chicken, and roast until they begin to shrink.
Slice the bread, for this you'll need six pieces, about a centimetre thick. Brush with olive oil on both sides and arrange on an oven tray. Put the tray in the oven above the chicken, and toast until golden.
Once the bread is golden, remove from the oven.
On an oven tray, arrange the each piece with coverage of spinach, then the tomatoes, diced onions and mushrooms, and plums. Take the chicken from the oven and arrange the chicken on top.
Turn the oven to grill, at about 300 C. Put the tray in the oven and blast under the grill for a couple of minutes.
Serve with an arrangement of the three fresh herbs on top then plane a dusting of cheese on top. Lightly salt and pepper.