Chicken Caponata Stack - cooking recipe

Ingredients
    3/4 cup olive oil
    3 cloves garlic, minced
    1/2 tsp salt flakes
    1 tsp cracked black pepper
    1/2 tbsp thyme leaves
    8 None boneless chicken thighs
    None None Caponata
    2 None Spanish onions, thickly sliced
    4 None baby eggplants, trimmed, halved lengthways
    2 None zucchini, trimmed, quartered lengthways
    1/2 tbsp extra virgin olive oil, plus extra, to serve
    2 tbsp balsamic glaze
    None Handful flat-leaf parsley, to serve
Preparation
    Preheat a grill or grill pan on high.
    Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
    Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
    Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
    Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.

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