Grilled Chadon Beni Chicken Breast with Pumpkin Talkari & Melongene Choka

About this meal

A healthier Trinidadian lunch featuring grilled chadon beni-marinated chicken breast paired with savory, sweet pumpkin talkari and smoky melongene (eggplant) choka, served with a fresh tomato-cucumber salad. Accompanied by a refreshing cucumber-chadon beni drink sweetened with a touch of honey.

Ingredients

• Chicken breast, boneless skinless — 160g
• Chadon beni (culantro), finely chopped — 2 tbsp
• Garlic cloves, minced — 2
• Lime juice — 1 tbsp
• Black pepper — 1/2 tsp
• Salt — 1/4 tsp
• Pumpkin, peeled & diced — 200g
• Onion, chopped — 1/2 small
• Fresh thyme — 1 sprig
• Olive oil — 2 tsp
• Eggplant (melongene) — 1 medium (approx. 250g)
• Tomatoes, chopped — 1 small
• Cucumber, thinly sliced — 1/2 medium
• Lettuce leaves — 4
• Honey — 1 tsp
• Cucumber (for drink) — 1/2 large
• Chadon beni (for drink) — 1 tbsp
• Lime juice (for drink) — 1 tbsp
• Water — 300ml

Steps

1. Mix garlic, chadon beni, lime juice, black pepper, and salt. Marinate chicken breast for at least 30 minutes.
2. Grill chicken breast on a lightly oiled grill pan or outdoor grill over medium heat until cooked through (~7 min per side).
3. For pumpkin talkari: In a non-stick pan, heat 1 tsp olive oil. Sauté onion and thyme, add pumpkin, a pinch of salt, and cook covered on low. Add a little water if needed; cook until pumpkin is tender and mashed (~15 min).
4. For melongene choka: Roast eggplant directly over flame or in oven until charred and soft. Cool, peel, and mash with 1 minced garlic clove, 1/2 tbsp olive oil, and a pinch of salt.
5. Toss lettuce, chopped tomato, and cucumber slices for the salad. Add a drizzle of lime juice, a dash of black pepper.
6. For drink: Blend 1/2 peeled cucumber, 1 tbsp chadon beni, 1 tbsp lime juice, 1 tsp honey, and 300ml water until smooth. Strain and serve on ice.