2020-08-13 / test@t

Chicken with vegetables by Jamie Oliver

This recipe will make you feel the flavors of the island of Salina, where Signora Marina created her wonderful vegetable garden. Such a dish is ideal for the holiday: juicy chicken that melts in your mouth, aromatic spices and the most delicate eggplant. Serve it with a glass of white wine for a real treat.

Chicken with vegetables by Jamie Oliver
  • 3 eggplants (750 g)
  • 1 chicken, 1.4 kg
  • olive oil
  • 2 cloves of garlic
  • 3 small fresh chili peppers
  • 1 cinnamon stick
  • 4 sprigs of tough herbs such as rosemary, thyme, bay leaf
  • 50 g capers
  • 2 red onions
  • 200 g cherry tomatoes
  • 50 g pine nuts
  • 2 lemons
  • 4 sprigs of basil


Step 1
Cut the eggplants into 5 cm pieces, place in a bowl, salt generously and set aside.
Step 2
Butcher the chicken. Drizzle with olive oil, place the slices skin side down in a large, shallow saucepan over medium-high heat, sauté on all sides and transfer to a serving platter.
Step 3
Blot the eggplants with a paper towel and sauté in the same saucepan on all sides until golden brown. Transfer them to a dish and reduce heat to low.
Step 4
Chop the garlic coarsely, chop the chili with a fork and place in a saucepan along with the cinnamon, harsh herbs and capers. Sauté for a couple of minutes, stirring and adding oil if necessary, then add the thinly chopped onion and cook for 15 minutes, until the vegetables begin to caramelize.
Step 5
Preheat the oven to 180C. Cut the cherry in half (if you decide to remove the seeds from them, then, on the advice of Signora Marina, squeeze them out of the tomatoes in a bowl of water so as not to splash). Put the chicken and eggplant back in the saucepan, pour over the leaked juice, add cherry tomatoes and 600 ml of water, sprinkle with lemon juice. Cook on the lower rack for 45 minutes, sprinkle with pine nuts shortly before cooking ends. Garnish with basil leaves and serve with couscous and lemon juice.
See more