Baked Chicken with Aubergine and Red Peppers

by Henri Lorenzi

You can make this dish on top of the stove in a cast-iron pan; however, the oven is preferable
PREPARATION TIME
10 - 15 MINS
COOKING TIME
50-60 MINS

Ingredients

  • 4 tbsp Olive Oil, divided
  • 2 large unpeeled Aubergines, cut into cubes
  • Sea Salt
  • 1 large Red Pepper, cored, seeded and cut into cubes
  • 2 large Onions, coarsely chopped
  • 1.4 kg – 1.5kg Whole Free-range Chicken or Whole Yellow Loué Chicken cut into 8 pieces (see page 36 of how to Game & Poultry Booklet or Click Here)
  • 3 Tomatoes, cored and coarsely chopped
  • 16 whole unpitted Black Olives
  • 4 cloves garlic, degermed and crushed* (see foot notes)
  • ½ tbsp chopped fresh Thyme, or ½ the amount dried
  • ½ tbsp chopped fresh Oregano, or ½ the amount dried
  • 3 Bay Leaves
  • ½ tbsp Cayenne or dried Red Chilli Pepper
  • Freshly ground Black Pepper

Baked Chicken with Aubergine and Red Peppers

Instructions

Preheat oven to 200ºC/ 400ºF/Gas 6.

Pour 2 tbsp olive oil into a large baking dish**. Add the aubergines and salt, place in oven, and allow to colour, stirring occasionally.

Add the red pepper and onions; allow to bake 10 minutes longer, stirring often.

Add the chicken pieces, tomatoes, olives, garlic, thyme, oregano, bay leaves, cayenne, pepper, and 2 remaining tbsp olive oil; mix well. Return baking dish to the oven and bake until chicken is done, about 30 minutes longer, turning pieces once during cooking.

*Degerm Garlic Cut the clove of garlic in half while still unpeeled. Using the tip of a paring knife, cut out the germ in the centre, then peel the halves.
**You can make this dish on top of the stove in a cast-iron pan; however, the oven is preferable because it dries the vegetables and doesn’t allow a lot of moisture to accumulate. (Aubergine in particular releases a great deal of water.) If you’re entertaining a crowd, you can easily double or triple the recipe. Just be sure you have enough baking dishes and oven space.

This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE

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