Chick Pea Pancakes with Goat’s Cheese, Balsamic Onions Chicken & Roast

For two people

This is done is stages so though it looks fussy and complicated, it is
easy to break down into separate manageable items

Pre-heat oven to 200°

4 large tomatoes, cut in half and cored

Handful of fresh herbs (rosemary, thyme etc)

1 large white onion – two if you likecaramelised onions. – cut into
thick slices

2 or 3 chicken thigh fillets cut into small chunks

1 tbls Brown Sugar

2 tbls Balsamic Vinegar

160g Besan (Chickpea) flour

300g water

1 tbls olive oil

1 egg white, beaten until soft peaks form

Goats cheese to crumble on pancake

1.Roast the tomatoes.Takes about 30 minutes.First, cut some medium to
large tomatoes in half.Take out the core.Place on a baking tray with
some Rosemary and Thyme etc sprinkled on the tray.Season the cut side of
the tomatoes.Place tray in oven.Don’t open oven door or the smoke from
the herbs will set off your fire alarm.

2.Cut a large onion or two smaller onions into large rings.Place in
frypan with 1tbls Brown Sugar and a little olive oil and gently fry
until softened.Add 2tbls Balsamic Vinegar and continue until soft and
golden.Set aside in oven in an envelope of Alfoil to keep hot.

3.Fry two or three chicken thigh fillets (cut into small chunks).Again,
set aside in oven to keep hot (in Alfoil)

4.Take the Besan flour and mix with water and olive oil until smooth
(ish).You probably won’t need all the water.Fold in one whipped egg
white.Pour into fry pan to make large (20cm?) pancakes – this much
should make 3.Smells sharp as it starts to cook but this disappears quickly.

Assemble your pancakes

1.Spread goats’ cheese on one side of pancake

2.Add onions

3.Add chicken pieces

4.Top with tomatoes – remove skins while you are doing this.

5.Fold over pancake.

I've only done this twice but it's been ok so far.
Hoges in WA