Description
Jamie Oliver’s chicken and aubergine dish delivers Mediterranean magic with rustic charm. Juicy chicken mingles with smoky roasted aubergine, creating a simple yet sophisticated meal that transports you straight to a sunny Italian countryside.
Ingredients
Scale
Main Ingredients:
- 1 whole free-range chicken, 1.4 kg (3.1 lbs), jointed
- 3 aubergines (eggplants), 750g (26.5 oz) total
- 2 red onions
- 200g (7 oz) ripe cherry tomatoes
Aromatics and Herbs:
- 2 garlic cloves
- 3 small fresh red chilies
- 1 cinnamon stick
- 4 sprigs of fresh herbs (rosemary, thyme, bay)
- 4 sprigs of fresh basil
Additional Ingredients:
- Olive oil
- 50g (1.8 oz) baby capers in brine
- 50g (1.8 oz) pine nuts
- 2 lemons
Instructions
- Cut aubergines (eggplants) into irregular 5 centimeters (2 inches) chunks, sprinkle with sea salt, and allow to rest for 10 minutes to draw out excess moisture.
- Massage chicken pieces with extra virgin olive oil and sear in a large skillet over medium-high heat until achieving a golden-brown exterior. Transfer cooked chicken to a separate plate.
- Gently blot aubergine pieces with paper towels to remove excess salt, then sauté in the same skillet until developing a light golden color and slightly softened. Remove and set aside.
- Reduce skillet heat to medium-low. Introduce minced garlic, sliced red chilies, ground cinnamon, fresh herbs, and briny capers into the pan.
- Add thinly sliced onions and cook until they become translucent and develop caramelized edges.
- Preheat conventional oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Return chicken and aubergine pieces to the skillet. Pour in diced tomatoes, scatter toasted pine nuts, and drizzle fresh lemon juice.
- Add 600 milliliters (20 fluid ounces) of water, ensuring ingredients are well-distributed.
- Transfer skillet to preheated oven and bake for 45 minutes until chicken is tender and surface appears golden and slightly crisp.
- Garnish with fresh basil leaves and serve alongside Mediterranean-style couscous.
Notes
- Carefully choose glossy, firm aubergines to guarantee exceptional flavor and perfect vegetable texture in this Mediterranean culinary adventure.
- Thoroughly dry chicken pieces before cooking to lock in succulent juices and achieve a mouthwatering golden-brown exterior.
- Sprinkle salt on aubergine slices to extract excess moisture, concentrating their rich, earthy flavor and preventing disappointing sogginess.
- Opt for a spacious pan that allows proper browning, creating deep caramelized edges that transform ordinary ingredients into extraordinary bites.
- Scatter fresh herbs and briny capers to introduce vibrant, zesty notes that elevate the entire dish from simple to sensational.
- Sprinkle toasted pine nuts for a delicate crunch that perfectly balances the tender chicken and silky aubergine textures.
- Prep Time: 25 minutes
- Cook Time: 1 hour1
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg