This delicious Jamie Oliver Chicken and Aubergine recipe is a simple, hearty meal packed with flavor. The juicy chicken, golden aubergines, and aromatic spices come together for a comforting, nutritious dish. You can easily adjust the ingredients based on what you have, making it a flexible choice for any weeknight dinner.
Ingredients Needed
- 3 aubergines (750g / 1.65 lbs)
- 1 x 1.4kg (3 lbs) whole free-range chicken, jointed
- Olive oil
- 2 cloves of garlic
- 3 small fresh red chillies
- 1 cinnamon stick
- 4 sprigs of fresh woody herbs (rosemary, thyme, or bay)
- 50g (1.75 oz) baby capers in brine
- 2 red onions
- 200g (7 oz) ripe cherry tomatoes
- 50g (1.75 oz) pine nuts
- 2 lemons
- 4 sprigs of fresh basil
How To Make Chicken And Aubergine
- Prepare the aubergines: Trim the aubergines and chop them into random 5cm (2-inch) chunks and wedges. Place them in a large bowl, season generously with sea salt, and set aside.
- Brown the chicken: Drizzle the chicken pieces with olive oil, then cook them skin-side down in a large shallow pan over medium-high heat until golden on all sides. Remove the chicken to a large platter.
- Cook the aubergines: Wipe off the salt from the aubergines and add them to the pan, turning until golden. Remove the aubergines and lower the heat.
- Cook the aromatics: Peel and slice the garlic, prick the chillies, and add both to the pan along with the cinnamon stick, woody herbs, and capers. Stir and cook for a couple of minutes.
- Add the onions: Peel and finely slice the onions, then stir them into the pan. Cook for 15 minutes, stirring occasionally, until the onions begin to caramelize.
- Preheat the oven: Preheat the oven to 180°C (350°F) or gas mark 4.
- Prepare the tomatoes: Squeeze the cherry tomatoes in a bowl of water to remove seeds (this prevents splattering), then tear them into the pan.
- Combine ingredients: Return the chicken and aubergines to the pan, drizzle with any resting juices, and pour in 600ml (2.5 cups) of water.
- Add the finishing touches: Sprinkle over the pine nuts, squeeze the lemon juice over the top, and cook in the oven for 45 minutes, or until golden.
- Serve: Pick the basil leaves and scatter them over the dish before serving with lemony couscous.
Recipe Tips
- Don’t skip salting the aubergines: Salting them helps remove excess moisture, making them crisp up nicely when cooked.
- Brown the chicken well: Ensure the chicken is golden on all sides before removing it. This adds extra flavor to the dish.
- Squeeze the tomatoes gently: Removing the seeds prevents splattering and keeps the sauce smooth and less watery.
- Rest the dish before serving: Let the chicken rest for a few minutes after cooking to keep it juicy and tender when serving.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Aubergine cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, place the Chicken and Aubergine in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken and aubergine in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 299
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 72mg
- Sodium: 438mg
- Potassium: 805mg
- Total Carbohydrate: 11g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Moroccan Chicken
- Jamie Oliver 5 Ingredients Sticky Chicken
- Jamie Oliver Jamaican Jerk Chicken
- Jamie Oliver Harissa Chicken
Jamie Oliver Chicken And Aubergine
Description
This delicious Jamie Oliver Chicken and Aubergine recipe is a simple, hearty meal packed with flavor. The juicy chicken, golden aubergines, and aromatic spices come together for a comforting, nutritious dish. You can easily adjust the ingredients based on what you have, making it a flexible choice for any weeknight dinner.
Ingredients
Instructions
- Prepare the aubergines: Trim the aubergines and chop them into random 5cm (2-inch) chunks and wedges. Place them in a large bowl, season generously with sea salt, and set aside.
- Brown the chicken: Drizzle the chicken pieces with olive oil, then cook them skin-side down in a large shallow pan over medium-high heat until golden on all sides. Remove the chicken to a large platter.
- Cook the aubergines: Wipe off the salt from the aubergines and add them to the pan, turning until golden. Remove the aubergines and lower the heat.
- Cook the aromatics: Peel and slice the garlic, prick the chillies, and add both to the pan along with the cinnamon stick, woody herbs, and capers. Stir and cook for a couple of minutes.
- Add the onions: Peel and finely slice the onions, then stir them into the pan. Cook for 15 minutes, stirring occasionally, until the onions begin to caramelize.
- Preheat the oven: Preheat the oven to 180°C (350°F) or gas mark 4.
- Prepare the tomatoes: Squeeze the cherry tomatoes in a bowl of water to remove seeds (this prevents splattering), then tear them into the pan.
- Combine ingredients: Return the chicken and aubergines to the pan, drizzle with any resting juices, and pour in 600ml (2.5 cups) of water.
- Add the finishing touches: Sprinkle over the pine nuts, squeeze the lemon juice over the top, and cook in the oven for 45 minutes, or until golden.
- Serve: Pick the basil leaves and scatter them over the dish before serving with lemony couscous.
Notes
- Don’t skip salting the aubergines: Salting them helps remove excess moisture, making them crisp up nicely when cooked.
- Brown the chicken well: Ensure the chicken is golden on all sides before removing it. This adds extra flavor to the dish.
- Squeeze the tomatoes gently: Removing the seeds prevents splattering and keeps the sauce smooth and less watery.
- Rest the dish before serving: Let the chicken rest for a few minutes after cooking to keep it juicy and tender when serving.
Jamie Oliver Chicken And Aubergine