Chicken thighs with aubergine and herb pangrattato
Juicy chicken with aubergine, tomato and crispy herb breadcrumbs
Juicy chicken with aubergine, tomato and crispy herb breadcrumbs
Whenever I can, I buy my ingredients organic. Chicken always, and for this dish I also went for organic garlic and aubergine. Did you know that Lidl has an extensive organic range? I love doing my shopping there, and I'm really glad they offer it. This week is organic week, which means the number of organic products is temporarily expanded.
1. Preheat the oven to 200°C. Pour the tin of chopped tomatoes into a shallow baking dish and add 1 clove of garlic, finely chopped. Season with salt and pepper.
2. Heat a frying pan over medium heat with a tablespoon of olive oil. Cut the aubergines into cubes and fry until golden brown, about 5 to 6 minutes. Add the aubergine to the chopped tomatoes and stir to combine.
3. Open the chicken thighs, tuck a sprig of oregano inside and fold them back up. Season with salt and pepper and fry for about 3 minutes per side. Remove from the pan and place on top of the tomato and aubergine mixture.
4. Place the slice of bread in a food processor along with the remaining garlic clove and dried herbs, and blitz until fine. Add 1 tablespoon of olive oil, salt and pepper, and blitz once more.
5. Scatter the breadcrumb mixture over the dish and bake for 20–25 minutes until the chicken is cooked through and the breadcrumbs are golden and crispy.
Want to make this for more people? Simply use more chicken and add a nice side dish! I had mine with a green salad, but you could just as easily serve it with some pasta.
Recipe
Chicken thigh fillets stuffed with fresh oregano, baked on a bed of aubergine and tomato, topped with a crunchy herb pangrattato. A simple and flavourful oven dish for any weeknight.
| Course | Main course |
|---|---|
| Kitchen | Italian |
| Servings | 2 |
| Preparation time | 15 min |
|---|---|
| Time in oven | 25 min |
| Total | 50 min |
1. Preheat the oven to 200°C. Pour the tin of chopped tomatoes into a shallow baking dish and add 1 clove of garlic, finely chopped. Season with salt and pepper.
2. Heat a frying pan over medium heat with a tablespoon of olive oil. Cut the aubergines into cubes and fry until golden brown, about 5 to 6 minutes. Add the aubergine to the chopped tomatoes and stir to combine.
3. Open the chicken thighs, tuck a sprig of oregano inside and fold them back up. Season with salt and pepper and fry for about 3 minutes per side. Remove from the pan and place on top of the tomato and aubergine mixture.
4. Place the slice of bread in a food processor along with the remaining garlic clove and dried herbs, and blitz until fine. Add 1 tablespoon of olive oil, salt and pepper, and blitz once more.
5. Scatter the breadcrumb mixture over the dish and bake for 20–25 minutes until the chicken is cooked through and the breadcrumbs are golden and crispy.
Want to make this for more people? Simply use more chicken and add a nice side dish! I had mine with a green salad, but you could just as easily serve it with some pasta.
This dish is wonderful on its own, but you can easily scale it up for more people by using extra chicken thighs and adding a side. Think a fresh green salad or a portion of pasta.
The pangrattato gives the dish a wonderful crunch. Make sure to spread the breadcrumbs evenly over the chicken and aubergine so that every bite comes out beautifully crispy after baking.
Inspiration for all your dishes