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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