I used Naan bread as the base for all the bits and pieces that were sitting in the fridge after a weekend of entertaining...caramelized onion that I forgot to use, asparagus, two peaches that just weren't juicy enough to eat alone, arugula bought for turkey burgers, goat cheese and two chicken breasts.
The chicken breasts were easy. I made a marinade with the last of the plain Greek yoghurt, some fresh rosemary that had been picked and not used, and fresh garlic. They were then grilled, along with the asparagus. The peaches were more of a challenge, as they tasted great, but were dry instead of juicy.
I turned them into a compote, along with Balsamic vinegar, orange juice and some spices. This became the item that pulled everything else together.
Using a bit of olive oil, cook:
1/2 medium onion, minced
1 cinnamon stick, halved
2 cardamom seeds
pinch of chili flakes
Cook until the onions soften slightly, and the spices start to release their aromas.
3/4 cup orange juice
1/4 cup Balsamic vinegar
2 tablespoon honey
Bring to a boil.
2 ripe peaches, peeled, pit removed and diced
Bring to a boil. Turn the heat to low and simmer until the peaches are tender, and the majority of the liquid has reduced, leaving a thick and chunky compote.
Taste and adjust the honey and vinegar to suit your preference.
Set aside to cool.
Make the marinade for the chicken by combining:
1/4 cup plain Greek yoghurt
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons chopped fresh rosemary
2 tablespoons olive oil
Spread a piece of plastic wrap on the counter, and place 2 boneless, skinless chicken breasts on top.
Add the marinade and make sure the chicken is well coated on both sides.
Wrap the chicken with the plastic wrap, and place in the fridge for about 4 hours.
Remove the chicken from the plastic wrap and cook on a hot, oiled grill until fully cooked.
Allow the chicken to rest for 5 minutes before thinly slicing.
Grill the fresh asparagus at the same time as the chicken is cooking.
Heat the oven to 350F, and have the Naan bread ready on a baking sheet. I used 3 plain Naan breads.
Divide the peach compote between the 3 Naan breads, spreading it evenly.
Spread the caramelized onion over the peach compote. I used:
1 medium onion, thinly sliced and caramelized
Add the grilled asparagus. I used:
6 spears per Naan bread
Divide the thinly sliced chicken between the three Naan breads. There was some leftover, which was used for sandwhiches.
Lastly, sprinkle crumbled soft goat cheese over the top of the chicken.
Place the Naan breads into the oven until everything is heated through, and the goat cheese has started to melt and colour. Remove from the oven, place a Naan bread onto each plate and top with arugula that has been lightly tossed in either oil and lemon juice, or a vinaigrette (I had some leftover Roasted Garlic Vinaigrette that I used).
- This meal was amazing, allowing me to use up so much. Every layer of the toppings was inspired by something in the fridge, even the use of orange juice and honey in the compote.
- The Naan bread was in the freezer. Any flatbread can be used...pizza crust, panini, focaccia.
- Other fruits that would work include apricots, pears, apples, figs.
- The spices are up to you, I used what I have and what I like. Fresh grated ginger would be a nice addition; so would aniseed or star anise.
- Apple juice, wine, brandy or liqueur are all reasonable substitutions for orange juice.
- The compote can be made up to five days ahead and kept in the fridge. It can also be used as a condiment for grilled or roasted chicken, pork or fish, or served with cheese and crackers.
- If you don't have arugula, use spinach, baby kale or mixed greens. It is a light salad that balances everything out, adds freshness and colour. As I mentioned, I dressed mine lightly with Roasted Garlic Vinaigrette, but any vinaigrette, oil and vinegar or oil and lemon juice will work. The salad can also be omitted if you like.