Chicken Saute
with garlicky eggplant caponata
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Healthy, because
Even smarter
This recipe combines lean chicken with lots of vegetables that yields a low-carb, delicious and nutritious lunch or dinner.
If you're not on a low-carb diet, serve with a side of carbs such as pasta, grains, potatoes, or bread.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the chicken
- 4 Chicken legs
- 8 Sage
- 2 red chili peppers (deseeded and chopped)
- 2 garlic cloves (chopped)
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Immersion blender
Preparation steps
1.
Preheat the oven to 350°F.
2.
Rinse the chicken and pat dry. Separate the drumstick from the thigh at the joint and put one sage leaves under the skin of each piece of chicken.
3.
Mix together the garlic, chilli pepper, olive oil and lemon juice. Rub into the chicken and put in a roasting pan.
4.
Bake the chicken in the preheated oven approximately 40 minutes until golden-brown.
5.
For the caponata: Blanch the tomatoes in boiling water for 20 seconds. Refresh in cold water and remove the skins. Slice into quarters and remove the seeds.
6.
Saute the eggplant in hot oil until lightly browned.
7.
Add the pepper, onion, and sliced celery. Season with salt and pepper. Cook, covered, for approximately 10 minutes, stirring occasionally.
8.
Add the tomatoes, olives and capers. Cook, uncovered, for approximately 4 minutes more. Season to taste with the vinegar, salt and pepper.
9.
Divide the vegetables among the plates and arrange the chicken pieces. Garnish with the reserved celery leaves and serve.
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