Jamie Oliver Chicken and Aubergine Recipe

Hearty, flavorful, and Mediterranean-inspired, this Jamie Oliver Chicken and Aubergine Recipe brings together tender chicken thighs and rich, melt-in-your-mouth aubergine in a fragrant tomato and herb sauce. It’s rustic comfort food at its finest—simple to make, incredibly satisfying, and full of wholesome ingredients.

What is Jamie Oliver’s Chicken and Aubergine?

Jamie Oliver’s Chicken and Aubergine is a one-pan dish where chicken thighs are seared until golden and simmered alongside aubergine (eggplant) in a slow-cooked tomato sauce infused with garlic, fresh herbs, and a touch of chili. Inspired by Mediterranean and Middle Eastern flavors, the aubergine soaks up the sauce beautifully while the chicken stays moist and flavorful.

Other Jamie Oliver Recipes

• Jamie Oliver Sicilian Chicken
• Jamie Oliver Stuffed Chicken Thighs

Why You Should Try This Recipe

• One-pan convenience – Less mess, more flavor
• Comforting and filling – Perfect for cool evenings
• Deeply flavorful sauce – Rich with tomato, garlic, and herbs
• Great for meal prep – Tastes even better the next day
• Naturally gluten-free – No flour or starch needed
• Family-friendly and budget-friendly – Uses affordable ingredients

Ingredients Needed to Make Jamie Oliver Chicken and Aubergine

• Chicken thighs – 6, bone-in and skin-on (or boneless if preferred)
• Aubergines (eggplants) – 2 medium, cut into chunks
• Olive oil – 2–3 tablespoons
• Garlic – 3 cloves, sliced
• Red onion – 1 large, finely sliced
• Chopped tomatoes – 400g can
• Tomato purée – 1 tablespoon
• Fresh thyme or oregano – 1 tablespoon (or 1 tsp dried)
• Chili flakes – ¼ teaspoon (optional)
• Salt and pepper – to taste
• Fresh parsley or basil – for garnish
• Lemon wedges – to serve

Equipment Needed

• Large skillet or sauté pan with lid
• Tongs or a spatula
• Chopping board and knife
• Wooden spoon
• Serving dish

Instructions to Make Jamie Oliver Chicken and Aubergine

Step 1: Sear the Chicken

• Season the chicken thighs with salt and pepper.
• Heat 1 tablespoon olive oil in a large pan over medium heat.
• Sear chicken skin-side down for 4–5 minutes, until golden. Flip and cook 2 more minutes. Remove and set aside.

Step 2: Cook the Aubergine

• Add another tablespoon of oil to the pan.
• Add aubergine chunks and sauté for 6–8 minutes until lightly browned and softened.
• Remove and set aside with the chicken.

Step 3: Build the Sauce

• Add a splash more oil, then cook the onion and garlic for 4–5 minutes until softened.
• Stir in tomato purée, chopped tomatoes, chili flakes (if using), and herbs.
• Simmer for 5 minutes, letting the sauce thicken slightly.

Step 4: Combine and Simmer

• Return the chicken and aubergine to the pan.
• Stir gently to coat in the sauce.
• Cover and simmer on low heat for 25–30 minutes, until the chicken is fully cooked and the aubergine is tender.

Step 5: Garnish and Serve

• Remove the lid for the last few minutes to reduce the sauce if needed.
• Taste and adjust seasoning.
• Garnish with chopped parsley or basil and a squeeze of lemon.
• Serve hot with your choice of sides.

What Goes Well With Jamie Oliver Chicken and Aubergine

• Steamed basmati or jasmine rice – Soaks up the rich sauce
• Buttery couscous – A quick and fluffy option
• Warm pita or flatbread – Perfect for scooping
• Roasted potatoes or mash – For a heartier meal
• Grilled polenta slices – Adds texture and flavor
• Simple green salad – Lightens the dish
• Tzatziki or yogurt dip – Adds creaminess and contrast

Expert Tips for Making the Best Jamie Oliver Chicken and Aubergine

• Use chicken with skin-on for extra flavor – But you can use boneless too
• Salt aubergine chunks and let sit 10 mins – Helps reduce bitterness (optional step)
• Brown everything in stages – Adds depth to the dish
• Simmer low and slow – Allows flavors to develop fully
• Use fresh herbs if possible – Brighter and more aromatic
• Add a splash of red wine or stock – For a richer sauce
• Finish with lemon zest or chili oil – For extra zing

Easy Variations of Jamie Oliver’s Chicken and Aubergine

• Add chickpeas or white beans – For a protein-rich twist
• Make it vegetarian – Replace chicken with mushrooms or tofu
• Use cherry tomatoes instead of canned – For a fresh pop
• Add capers or olives – For a salty Mediterranean edge
• Try it with harissa or smoked paprika – For deeper flavor
• Top with feta or parmesan before serving – Adds creaminess
• Include courgette (zucchini) or bell peppers – More color and veggies

Best Practices to Store Jamie Oliver Chicken and Aubergine

• Cool to room temperature before storing – Avoids condensation
• Refrigerate in an airtight container – Keeps for up to 3 days
• Freeze for up to 2 months – Defrost overnight in the fridge
• Store sauce and chicken together – Improves flavor when reheated
• Label with date and portion size – Easy for meal planning

Best Practices to Reheat Jamie Oliver Chicken and Aubergine

• Reheat gently in a covered pan over medium-low heat – Add a splash of water if needed
• Microwave in short bursts, stirring halfway through
• Avoid overcooking – Just heat until piping hot
• Garnish again before serving – Fresh herbs and lemon revive the dish
• Serve with freshly made sides – To keep texture and flavor balanced

How Can I Make Jamie Oliver Chicken and Aubergine Healthier?

• Use skinless chicken thighs or chicken breast – Reduces fat
• Limit olive oil to 1–2 tablespoons – Use non-stick pan if needed
• Add more vegetables – Like spinach, kale, or bell peppers
• Skip the salt when using olives or capers – They’re naturally salty
• Serve with quinoa or brown rice – For more fiber
• Avoid frying aubergine – Roast it in the oven with light oil spray

Nutrition Value (per serving, based on 4 servings):

• Calories: 410
• Protein: 32g
• Fat: 24g
• Carbohydrates: 15g
• Fiber: 5g
• Sugar: 7g
• Sodium: 360mg

FAQs

Do I need to peel an aubergine before cooking?

No, there’s no need to peel aubergine for this recipe. The skin softens during cooking and helps the chunks hold their shape while soaking up the sauce.

How do I prevent aubergine from absorbing too much oil?

Cut the aubergine into chunks and sauté briefly over medium-high heat, or roast it with a light spray of oil. Avoid crowding the pan to prevent steaming.

Can I use chicken breast instead of thighs?

Yes, boneless chicken breast can be used, but reduce the cooking time slightly to avoid drying it out. Thighs stay juicier during long simmering.

What’s the best way to reheat chicken and aubergine leftovers?

Reheat gently in a covered pan over medium-low heat, adding a splash of water to loosen the sauce. You can also microwave it in short bursts until piping hot.

Final Words

This Jamie Oliver Chicken and Aubergine Recipe is the definition of comfort food made simple. Full of wholesome ingredients, layered flavors, and rustic charm, it’s a one-pan meal that’s as nourishing as it is delicious.

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