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Baked Chicken with Tomatoes, Aubergine and Olives

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Baked Chicken with Tomatoes, Aubergine and Olives

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 180C.

2
Done

Color the aubergines on a hot griddle pan with some olive oil and salt until colored, then drizzle with a little balsamic.

3
Done

Place in to a casserole dish and sprinkle with a little salt and pepper.

4
Done

Brown the chicken on both sides with a little oil in a pan then place on top of aubergine.

5
Done

Add garlic, sugar, lemon zest and juice, olives and tomatoes and stock to the pan and bring to the boil, Season with salt and pepper to taste. Add bay leaves and pour over the chicken and bake for 20-30 minutes in the oven at 160c.

6
Done

Remove and serve hot with crusty toasted bread.

The Cafe

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Italian Meatball Pitas
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Gluten-free carrot cake
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Italian Meatball Pitas
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Gluten-free carrot cake