Sicilian Chicken
Cook Time 1 hour
Servings 2
Ingredients
2 tbsp extra virgin olive oil
2 x chicken marylands
1 large eggplant, cut into 4cm chunks
1/4 tsp chilli flakes
1/2 punnet of cherry tomatoes
1 sprig of rosemary, torn apart
1 tbsp baby capers
4 prunes, pitted and torn apart
500ml chicken stock
2 tbsp pine nuts
Salt and pepper
1 cup couscous
1 knob of butter
Method
Preheat the oven to 190°C.
Heat a pan over a medium heat and add the chicken skin side down with a little extra virgin olive oil, salt and pepper, and cook for 4-5 minutes until caramelised. Remove and add extra oil and cook eggplant chunks until lightly coloured. Place chicken and eggplant into a shallow baking dish and add chilli flakes, salt and pepper, tomatoes, rosemary sprig, capers, prunes, ½ of chicken stock and sprinkle over pine nuts.
Bake in the oven for 35 to 45 minutes or until caramelised.
Pour the couscous into a medium to large bowl with butter and remaining chicken stock and cover for 5 minutes or until all water is absorbed. Separate the grains with a fork and serve with Sicilian Chicken.