1 chicken breast
1 head of chicory
10 fresh dates
1 clove garlic
1 small red chilli
Cut the chicory into quarters and the dates in half removing the stones. Place on a baking tray and add 1 tablespoon of water, 1 tablespoon of soy sauce, sprinkle 1/2 teaspoon of Demerara sugar and 1 tablespoon of olive oil.
Put under the grill for about 10 minutes and turn over half way. Check that the sugar caramelises without burning.
In the meantime chop the garlic, chilli and flat leaf parsley (about 5 leaves) and sprinkle over the chicken breast.
Place the prepared chicken over the chicory and dates and cook through turning it over half way (total cooking time 15-20 minutes depending on thickness).