Description
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.
Ingredients
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Chicken thighs – 6, bone-in and skin-on (or boneless if preferred)
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Aubergines (eggplants) – 2 medium, cut into chunks
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Olive oil – 2–3 tablespoons
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Garlic – 3 cloves, sliced
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Red onion – 1 large, finely sliced
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Chopped tomatoes – 400g can
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Tomato purée – 1 tablespoon
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Fresh thyme or oregano – 1 tablespoon (or 1 tsp dried)
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Chili flakes – ¼ teaspoon (optional)
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Salt and pepper – to taste
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Fresh parsley or basil – for garnish
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Lemon wedges – to serve
Instructions
Step 1: Sear the Chicken
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Season the chicken thighs with salt and pepper.
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Heat 1 tablespoon olive oil in a large pan over medium heat.
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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
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Add another tablespoon of oil to the pan.
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Add aubergine chunks and sauté for 6–8 minutes until lightly browned and softened.
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Remove and set aside with the chicken.
Step 3: Build the Sauce
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Add a splash more oil, then cook onion and garlic for 4–5 minutes until softened.
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Stir in tomato purée, chopped tomatoes, chili flakes (if using), and herbs.
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Simmer for 5 minutes, letting the sauce thicken slightly.
Step 4: Combine and Simmer
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Return the chicken and aubergine to the pan.
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Stir gently to coat in the sauce.
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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
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Remove the lid for the last few minutes to reduce sauce if needed.
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Taste and adjust seasoning.
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Garnish with chopped parsley or basil and a squeeze of lemon.
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Serve hot with your choice of sides.