Hamdi Saidani Jamie Oliver Chicken and Aubergine is a stew made of chicken and aubergines, spiced with a hint of cinnamon and fresh herbs. The chicken is browned to seal in juices and then simmered with aubergines, finally baked to a golden finish.
Serve this jamie oliver chicken and aubergine over Mediterranean couscous, cooked white rice, or with Naan Bread. This Chicken And Aubergine stew is really one of the best Jamies recipes ever.
Note: This recipe is adapted from the “Jamie Cooks Italy” cookbook and is originally named “Salina Chicken”.
Jamie Oliver Chicken And Aubergine Ingredients
- 1 whole free-range chicken, 1.4 kg, jointed
- 3 aubergines (eggplants), 750g total
- Olive oil
- 2 garlic cloves
- 3 small fresh red chilies
- 1 cinnamon stick
- 4 sprigs of fresh herbs like rosemary, thyme, bay
- 50g baby capers in brine
- 2 red onions
- 200g ripe cherry tomatoes
- 50g pine nuts
- 2 lemons
- 4 sprigs of fresh basil
How To Make Jamie Oliver Chicken And Aubergine
- Prep the Aubergines: Cut the aubergines into random 5cm pieces. Season with sea salt and set aside.
- Brown the Chicken: Coat the chicken pieces with olive oil. Cook in a large pan over medium-high heat until golden. Remove and set aside.
- Cook the Aubergines: Wipe off the salt from the aubergines. Cook them in the same pan until lightly golden. Remove and set aside.
- Prepare the Base: Lower the heat. Add sliced garlic, chilies, cinnamon, herbs, and capers to the pan. Add sliced onions and cook until they start to caramelize.
- Assemble and Bake: Preheat the oven to 180°C (350°F). Add the chicken and aubergines back to the pan. Add tomatoes, pine nuts, and lemon juice. Pour in 600ml of water. Bake for 45 minutes or until golden. Garnish with basil leaves and serve with Mediterranean couscous.
Serving Suggestions
This Jamie Oliver Chicken and Aubergine stew pairs wonderfully with Mediterranean couscous, but it’s also versatile enough to go with rice, quinoa, or even a slice of crusty bread.
For a touch of green, consider adding a simple side salad or steamed vegetables.
How To Store Leftovers
Simply transfer any remaining stew into an airtight container and place it in the refrigerator. It will keep well for up to 3 days.
If you’ve made a large batch, you can also freeze the stew in individual portions for up to 2 months.
How To Reheat Leftovers
If stored in the fridge, you can reheat the stew in a saucepan over medium heat until it’s warmed through.
you’ve frozen the stew, it’s best to thaw it in the fridge overnight before reheating.
Try More Recipes:
- Jamie Oliver Grilled Aubergine
- Jamie Oliver Eggplant Caponata
- Jamie Oliver Courgette Gratin
- Jamie Oliver Devilled Kidneys
- Jamie Oliver Marrow Soup
Jamie Oliver Chicken And Aubergine
Description
Jamie Oliver Chicken and Aubergine is a stew made of chicken and aubergines, spiced with a hint of cinnamon and fresh herbs. The chicken is browned to seal in juices and then simmered with aubergines, finally baked to a golden finish.
This stew pairs excellently with Mediterranean couscous, rice, or your choice of grain. This Jamie Oliver Chicken And Aubergine is really one of the best Jamies Aubergine recipes ever.
Jamie Oliver Chicken And Aubergine Ingredients
How To Make Jamie Oliver Chicken And Aubergine
- Cut the aubergines into random 5cm pieces. Season with sea salt and set aside.
- Coat the chicken pieces with olive oil. Cook in a large pan over medium-high heat until golden. Remove and set aside.
- Wipe off the salt from the aubergines. Cook them in the same pan until lightly golden. Remove and set aside.
- Lower the heat. Add sliced garlic, chilies, cinnamon, herbs, and capers to the pan. Add sliced onions and cook until they start to caramelize.
- Preheat the oven to 180°C (350°F). Add the chicken and aubergines back to the pan. Add tomatoes, pine nuts, and lemon juice. Pour in 600ml of water. Bake for 45 minutes or until golden. Garnish with basil leaves and serve with Mediterranean couscous.
