• Recipe

    Eddie MacDonald

    Baked Chicken with Aubergine and Red Peppers

     
    A chicken and 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.
    • Preparation time 10 - 15 mins
    • Cooking time 50 - 60 mins
  • Ingredients
     
    • 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
  • Method
     
    1. Preheat oven to 200°C/ 400°F/Gas 6.Pour 2 tbsp olive oil into a large baking dish.
    2. Add the aubergines and salt, place in oven, and allow to colour, stirring occasionally.
    3. Add the red pepper and onions; allow to bake 10 minutes longer, stirring often.
    4. Add the chicken pieces, tomatoes, olives, garlic, thyme, oregano, bay leaves, cayenne, pepper, and 2 remaining tbsp olive oil; mix well.
    5. Return baking dish to the oven and bake until chicken is done, about 30 minutes longer, turning pieces once during cooking.
    6. 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.
    7. 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).
    8. 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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