Tomatoes Stuffed with Chicken, Mint, Peanuts and Coriander

Name: Tomatoes Stuffed with Chicken, Mint, Peanuts and Coriander
Yield: Serves 4
Ingredients: 3 tablespoons lemon juice; 60 ml(2 fl oz) extra virgin olive oil; ½ cup coriander leaves; freshly ground pepper; 2 teaspoons Thai fish sauce or 1 teaspoon salt; 1 cup loosely packed mint leaves; ½ cup lightly toasted peanuts, roughly chopped; 6 spring onions, finely sliced; 3 single chicken breasts, skin and bones removed, cut into small pieces; 8 medium, ripe tomatoes or 4 beef tomatoes; 2 tablespoons sesame oil; 1 red onion, peeled and finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

While shopping for the food for this photoshoot, I came across these oddly coloured bat sweet-tasting tomatoes in St John’s Wood, London. I like to serve these as a light summer branch, with lots of crusty bread and salad.

Ingredients

8 medium, ripe tomatoes or 4 beef tomatoes
3 single chicken breasts, skin and bones removed, cut into small pieces

Brunch
Summer
Gluten-free

Method

Preheat oven to 160°C/325°F/Gas Mark 3. Sit tomatoes on a board, stem-side down, and cut the top off, about ½ cm(¼