I can't say how much I love this recipe! It is quickly prepared and then simply put in the oven to take care of itself. It is great for hosting friends or family to dinner, it makes a great meal prep and the ingredients are cheap (at least the veggies, but it also makes a great vegetarian meal if you decide to leave out the chicken). Served with some fresh baguette this meal is perfect for the upcoming cold nights.
Ingredients (2 people)
2 Chicken Breasts
Olive Oil
1 Aubergine
1 Courgette
1 large Onion
3 Garlic cloves
400ml Tomato Sauce
Salt & Pepper
1/2 tsp Paprika Powder
1/4 tsp Cinnamon
Pinch of Nutmeg
200g Cherry Tomatoes
4-5 twigs Thyme
Method
Preheat the oven to 200°C.
Rinse the chicken breasts under cold water, pat dry with some kitchen towel and then drizzle with olive oil, season with some salt, pepper and set aside.
Wash the vegetables. Slice the aubergine in half lengthwise and make some diagonal cuts across the insides. Drizzle with olive oil and bake for about 15 minutes. Meanwhile, cut the courgette into bite sized pieces and dice up the onion and chop the garlic.
Once the aubergine is done, remove from the oven and cut into cubes.
In a pan or pot, heat some olive oil and sauté the onion and garlic for a few minutes. Add the tomato sauce, salt, pepper, paprika powder, cinnamon and nutmeg. Add in a few fresh twigs of thyme and let simmer for 10 minutes
In a separate large (oven proof) pan, heat some olive oil and grill the chicken for about 5 minutes from both sides until it starts to turn golden-brown. Remove from the pan and set aside. Add the aubergine and fry for 3 minutes. Then add the courgette and cherry tomatoes and fry for another 7 minutes.
Add the tomato sauce to the oven proof pan with the vegetables. Place the chicken breasts on top and bake in the oven for about 25-30 minutes.
Remove from the oven and serve while hot with some fresh baguette :)
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