This is a chicken recipe with a difference. The capers + sherry vinegar add a real zing.
Aubergines belong to the nightshade family of plants and although they are often considered a vegetable they are technically a fruit as they grow from a flowering plant containing seeds.
Aubergines are considered a nutrient dense food, meaning they contain a good amount of vitamins, minerals and fibre in few calories.
This recipe was inspired by the Sicilian Caponata dish I was recommend to try. Here I added chicken to get in extra protein.
INGREDIENTS
4 Chicken thighs
2 Red onions (cut into thick wedges)
1 Aubergine (medium size) cut into cubes
4 Plum tomatoes (diced)
2 Celery sticks (diced)
2 tsp Capers
2 tbsp Olive Oil
6 Green Olives
50ml Sherry or red wine vinegar
To Serve: I would suggest a good crunch ciabatta to mop up the juices.
Step 1: Preparation
Pre-heat an oven to 180c.
Step 2: Brown
Pour the olive oil into a casserole dish, or heavy based saucepan with a lid. Heat up then add the chicken thighs skins side down to brown.
Step 3: Vegetables
Once the skins are brown, turn skin side up and add all the chopped vegetables and red wine vinegar to the dish and give everything a good stir. Season to taste
Step 4: Oven
Transfer to the oven lid off and cook for around 50 mins. Check the chicken is cooked and the vegetables are tender. If you need to leave the dish longer, just make sure there is enough liquid and it will then keep tenderising quite happily.
Step 5: Serve
When you are ready to eat, serve with a crusty ciabatta.