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Saffron Chicken Avocados

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140ml/ ¼ pint/ ½ cup natural yogurt
Few strands saffron
2 chicken breast fillets, cut into slivers
10ml/2 teaspoons celery seeds
Ground white pepper
2 avocado pears
Lemon juice
2 sticks celery, chopped
60g/2oz/ ½ cup brown breadcrumbs
60g/2oz/ ½ cup grated Parmesan cheese


Serves: 4


Mix the yogurt and saffron together and set aside.

Put the chicken in a bowl with the celery seeds, salt and pepper. Cover and cook on HIGH for 3-5 minutes until the chicken is cooked, stirring once.

Cut the avocados in half and remove the stones. Scoop out the flesh, leaving 5mm/ ¼ inch lining inside the shell; sprinkle the scooped-out shell with lemon juice. Chop the flesh and add to the chicken. Stir in the celery and yogurt and pile back into the shells. Mix the breadcrumbs and the cheese together and sprinkle over the top.

Arrange in a circle in the microwave and cook, uncovered, on HIGH for 3-5 minutes until hot. Brown under a grill/broiler if desired. To serve as a starter/appetizer, omit the breadcrumb topping and serve cold.

Preparation time: 15 minutes
Microwave cooking time: 6-10 minutes

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