A delicious and healthy dish that is sure to please her and the whole family. The combination of flavours creates a truly mouth-watering meal served it with lemony rice for an extra burst of flavour that will have her asking for more!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Lemony Chicken with Aubergines
Servings: 5 people
Ingredients
- 5 Chicken Fillets , skinless
- 5 Aubergines , medium size, peeled and cut into chunks
- 2 Red Onions , halved and thinly sliced from their side
- 2 Green Chilli Peppers
- 20 Cherry Tomatoes
- 2 tbsp Capers
- 1 Large Clove Garlic , sliced
- 2 tbsp Pine Nuts
- 4 Bay Leaves
- 1 Sprig Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 1 Stick Cinnamon
- 50 ml Lemon Juice
- 2 tbsp Fresh Parsley , plus more for garnishing
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Rice:
- 400 g Long Grain Rice
- 1200 ml Boiling Water
- 1 tsp Turmeric
- 1 tsp Dry Coriander , ground
- 50 ml Lemon Juice
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Capers , roughly chopped
- ½ cup Fresh Coriander , leaves picked and chopped
- 4 Scallions , white and green parts, finely sliced
- 1 tsp Fine Sea Salt
Instructions
- We prepare the rice by placing a medium pot or casserole over high heat and adding the rice, turmeric and the dry coriander, pour the water and cover the pot with its lid, bring to a boil and simmer for 10’ making sure that the liquid is not completely absorbed. If so, add a bit more.
- Turn off the heat, open the lid and strain the rice. Keep aside to cool. Place the cooled rice in a large bowl and mix with the coriander, scallions and capers. Pour the lemon juice and the olive oil, season with the salt and pepper and mix again.
- For the chicken we place an oven proof pot on medium heat and we add the fillets that have been lightly oiled. Sear both sides until nicely browned and remove from the pot.
- In the same pot add 2 tbsp of oil, again on medium heat and once hot add the aubergines, cooking them for about 10’. Remove from the pot and add the remaining 2 tbsp of oil. Then drop in the chili peppers along with the garlic, capers, rosemary, thyme and cinnamon. Sauté for 2’ and add the onions, reduce the heat and soften them for about 5’.
- In the meantime, preheat the oven to 180° C, air circulation and rack set at the middle. Return the chicken and the aubergines to the pot, add bay leaves, the cherry tomatoes and pine nuts along with the lemon juice and half litre of water and place in the oven, cooking for 50’.
- Discard the bay leaves, cinnamon stick and the sprigs of the herbs, garnish with some parsley and serve with the lemony rice.
