Stuffed Baked Tomatoes with Chicken and Coriander

recipe

Stuffed Baked Tomatoes with Chicken and Coriander

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Serve this as a starter or main course with bruschetta and green salad. Make the bruschetta by toasting sour dough or good country bread, rub with garlic, then drizzle over extra virgin oil.

Ingredients

4 ripe slicing tomatoes
1 large skinless and boneless chicken breast, cut into 1cm cubes
1 red onion, thinly sliced
2 tbsp sesame oil
2 tsp Thai fish sauce (nam pla) or 1 tsp salt
1 pack fresh mint
60g lightly toasted peanutes, roughly chopped
4 spring onions
40ml lemon juice
50ml extra virgin olive oil
1 pack fresh coriander leaves
freshly ground black pepper

Serves: 4 Preparation: 20 Cook Time: 15 Total Time: 35min

Directions

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Preheat the oven to //gas mark Place the tomatoes on a chopping board with the stem side facing down and cut a m-thick slice off the top of each. Finely dice the 'lids'. Scoop the seeds out and discard.
Fry the chicken and onion in the sesame oil over a moderate heat until almost cooked. Add the diced tomato, Thai fish sauce (or salt), mint, peanuts and half the spring onions. Mix well.
Spoon the mixture into the tomatoes. Place the stuffed tomatoes in a lightly oiled roating tin. Cook in the oven for &# minutes until the tomato skins are almost bursting. Remove from the oven and place on a plate. Mix the lemon juice, olive oil, coriander leaves and the remaining spring onions and spoon over the tomatoes. Season with black pepper.

Source: Peter Gordon, Tesco Recipe Magazine