Today's post is a recipe which features aubergine/eggplants, they are full of vitamins, minerals and dietary fibre. They can be a great choice for salads, stews and beyond! Please note, however, that aubergines do contain significant amounts of oxalate, and individuals with a history of oxalate-containing kidney stones should avoid over-consuming them. Much more to read about aubergines/eggplants here
Ingredients
Serves Four
For the chicken
1 large corn-fed chicken, jointed into 8 pieces
salt and freshly ground black pepper
3 tbsp olive oil
110g/4oz chorizo, peeled and sliced
3 red peppers, cut into 2.5cm/1in squares
2 garlic cloves, crushed
1-2 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 lemon, juiced, zested
For the spiced aubergine/eggplant
2 large aubergines/eggplants, cut into 2.5cm/1in chunks
125ml/4fl oz olive oil
2 red onions, finely chopped
4 plum tomatoes, seeded and diced
2 tbsp red wine vinegar
good pinch cumin
handful basil leaves, torn
handful coriander leaves, picked from stems
1 tbsp pine nuts, lightly toasted in a pan
sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas4.
2. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.
3. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top.
4. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.
5. Meanwhile, for the spiced aubergine/eggplant, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour.
6. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside.
7. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender.
8. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts.
9. To serve, spoon the aubergine onto a plate and place the chicken alongside.
For the chicken
1 large corn-fed chicken, jointed into 8 pieces
salt and freshly ground black pepper
3 tbsp olive oil
110g/4oz chorizo, peeled and sliced
3 red peppers, cut into 2.5cm/1in squares
2 garlic cloves, crushed
1-2 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 lemon, juiced, zested
For the spiced aubergine/eggplant
2 large aubergines/eggplants, cut into 2.5cm/1in chunks
125ml/4fl oz olive oil
2 red onions, finely chopped
4 plum tomatoes, seeded and diced
2 tbsp red wine vinegar
good pinch cumin
handful basil leaves, torn
handful coriander leaves, picked from stems
1 tbsp pine nuts, lightly toasted in a pan
sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas4.
2. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.
3. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top.
4. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.
5. Meanwhile, for the spiced aubergine/eggplant, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour.
6. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside.
7. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender.
8. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts.
9. To serve, spoon the aubergine onto a plate and place the chicken alongside.
10. Enjoy your meal 😋
From recipe seen here
You may also like to see this recipe suggestion ...
Baked Aubergine / Eggplant Bruschetta ... Lower Carb and Vegetarian ... it's hereYou will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
All the best Jan
26 comments:
The presentation is so pleasant that I will make this dish!
looks so good
Gracias por la receta. Te mando un beso.
You find so many good recipes. This has lots of goodness in it, and I love pine nuts. Thank you!
Ooooh....I love chicken and I love sage, Jan! This looks and sounds like a great dish!
The spiced eggplant sounds good - CJ
This sounds delicious. Thanks, Jan. Xx
That's a great recipe. I like aubergines. Thanks for reminding eggplant is considered a source of oxalates.
Have a nice week ahead of you.
that's an interesting point about the kidney stones, although no one has ever told me my stones are high in anything. however, my own research gleaned that beetroot and leeks could both potentially be a cause of kidney stones too. I used to eat a Mediterranean diet, high in aubergine! I also drank 150 ml a day of beetroot juice as a natural treatment for high blood pressure, and favoured leeks over onions in my cooking. We think we are eating healthily, then Bang! it causes other problems.
That does look nice, Jan. Won't be long and it will be Christmas or at least we will be thinking of it. Our evenings are drawing out so that made our winter not seem too long.
Chicken and chorizo go so well together, and aubergine is always tasty.
great recept!!!
The meal looks delicious, thanks for sharing the recipe!
Take care, have a wonderful week.
Stopping by here is a true temptation for taste buds.
Happy week.
Best regards
...a tasty dinner.
Yum, thank you!! :-)
eggplant is so good.
The aubergines sound lovely :-D
Looks delicious.
Regardless of what time I read your posts they always make me hungry.
God bless, Jan.
OMGosh this looks so good. A great recipe.
Another tasty looking meal.
This looks delicious. I love how it has both chicken and chorizo along with some tasty veggies.
These recipes sound good, thanks for sharing. Avril xx
Me parece muy buena esta receta. Besos.
Wow that is a lot of ingredients isn't it. I agree that this summer has really flown by.
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