Ingredients

  • Serves 6 people
  • 3 aubergines (750g total)

  • olive oil

  • 2 cloves of garlic

  • 3 small fresh red chillies

  • 1 cinammon stick

  • 4 sprigs of fresh woody herbs, such as rosemary, thyme, bay  

  • 50 g baby capers in brine

  • 2 red onions

  • 200 g ripe cherry tomatoes 

  • 50 g pine nuts 

  • 2 lemons

  • 4 sprigs of fresh basil

Salina Chicken
Recipe Courtesy of
Asian Food Network

Salina Chicken

Beautiful, scented soft aubergines & tomatoes with capers. Catch Jamie Cooks Italy every Tuesday, 9pm on our sister channel, TLC
  • Easy
  • 15 min
  • 115 min
  • 15 min
  • 4 steps
  • 13 Ingredients
  • Easy
  • 4 steps
  • 13 Ingredients
  • 15 min
  • 115 min
  • 15 min

Instructions

  1. Prepare aubergine (eggplant)

    • Trim the aubergines, chop into random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.


  2. Fry chicken

    • Joint the chicken. Drizzle all the pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter.


  3. Stir fry aubergine

    • Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. 
    • Remove the aubergines to the platter and reduce the heat under the pan to low. 
    • Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and capers. 
    • Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. 
    • Cook for 15 minutes, or until starting to caramelize, stirring occasionally.


  4. Bake chicken and aubergines together

    • Preheat the oven to 180ºC/350ºF/gas 4. 
    • Squeeze the tomatoes in a bowl of water to remove the seeds – a fine nonna trick to prevent you getting splattered – then tear them into the pan.
    • Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water. Sprinkle over the pine nuts, then squeeze over the lemon juice. 
    • Cook at the bottom of the oven for 45 minutes, or until golden.


Garnish and Serve!

Pick over the basil leaves and serve with a nice big bowl of lemony couscous.

Garnish and Serve!

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Ingredients
  • Serves 6 people
  • 3 aubergines (750g total)

  • olive oil

  • 2 cloves of garlic

  • 3 small fresh red chillies

  • 1 cinammon stick

  • 4 sprigs of fresh woody herbs, such as rosemary, thyme, bay  

  • 50 g baby capers in brine

  • 2 red onions

  • 200 g ripe cherry tomatoes 

  • 50 g pine nuts 

  • 2 lemons

  • 4 sprigs of fresh basil

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