Roast Chicken & Aubergine


The smell of this dish roasting in the oven, will literally have you drooling!! It works well hot or cold and can be served with couscous, bulgur wheat, quinoa or a side of green vegetables.

IMG_3567Serves 4.

  • 2 large aubergines, halved and quartered
  • 4 chicken fillets
  • 150g prunes, de-stoned
  • 110ml balsamic vinegar
  • 110ml olive oil
  • 40g capers, drained
  • 100g, black olives
  • 2 tbsp mixed herbs
  • fresh pepper
  1. Lightly score the inside of the aubergines with a knife and place flesh side down in a large roasting tray.
  2. Cut the chicken into goujons and add to the aubergine. 
  3. Mix together all the remaining ingredients in a large bowl and add to the roasting tray.
  4. Gently lift the aubergines to allow the marinade underneath.Cover and place in the fridge for at least an hour.
  5. Roast in the oven for 40 minutes at 160°C.


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