Name: Chicken caponata stack
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 4
Ingredients: 2/3 cup olive oil; 3 clove garlic, minced; 1 1/2 teaspoon salt flakes; 1 teaspoon cracked black pepper; 1 1/2 tablespoon fresh thyme leaves; 8 chicken thigh fillets; 2 tablespoon balsamic glaze; extra virgin dive oil, to drizzle; handful flatleaf parsley leaves, to serve; Caponata; 2 spanish onions, thickly sliced; 4 baby eggplants (japanese or lebanese), trimmed, halved lengthways; 2 zucchini, trimmed, quartered lengthways; 1/2 tablespoon extra virgin olive oil

Chicken caponata stack

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Serves 4

Prep

Cook

Total

15M

Ingredients

2/3 cup olive oil

3 clove garlic, minced

1 1/2 teaspoon salt flakes

1 teaspoon cracked black pepper

1 1/2 tablespoon fresh thyme leaves

8 chicken thigh fillets

2 tablespoon balsamic glaze

extra virgin dive oil, to drizzle

handful flatleaf parsley leaves, to serve

Caponata

2 spanish onions, thickly sliced

4 baby eggplants (japanese or lebanese), trimmed, halved lengthways

2 zucchini, trimmed, quartered lengthways

1/2 tablespoon extra virgin olive oil

Method

1.Preheat a char-grill pan or barbecue plate on high.

2.Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.

3.Place chicken on grill plate; cook 3-4 minutes each side, or until cooked.

4.Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with a little olive oil. Place on grill; cook 2-3 minutes, or until cooked.

5.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 leaves. Serve.

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