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A chicken aubergine recipe full of rich flavours and a fresh zing. Chicken and aubergine may not seem like the most obvious combination but they offer a tender meal you will love.
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- Preparation time 10 - 15 mins
- Cooking time 50 - 60 mins
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- 4 tbsp olive oil
- Divided 2 large unpeeled aubergines, cut into cubes
- Salt and pepper
- 1 large red pepper, cored, seeded and cut into cubes
- 2 large onions, coarsely chopped
- 1.4 kg – 1.5kg Whole Free-range Chicken cut into 8 pieces
- 3 tomatoes, cored and coarsely chopped
- 16 whole unpitted black olives
- 4 garlic cloves, crushed
- 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
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- Preheat oven to 200°C/ Fan 180°C/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.
- 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.
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