Jamie Oliver Aubergine And Chicken

This delicious Aubergine And Chicken Bake by Jamie Oliver is a comforting, easy dinner that’s perfect for busy weeknights. Juicy chicken and tender aubergines are roasted together in a fragrant sauce with garlic, capers, and herbs. It’s flexible enough to customise with simple pantry ingredients, and topped with crunchy pine nuts for extra texture.

Ingredients Needed

• 3 aubergines (eggplants), about 750g (1½ lbs) total
• 1 whole free-range chicken, jointed, about 1.4kg (3 lbs)
• Olive oil, for drizzling
• 2 cloves garlic, sliced
• 3 small fresh red chillies, pierced
• 1 cinnamon stick
• 4 sprigs fresh woody herbs (rosemary, thyme, bay leaves)
• 50g (¼ cup) baby capers in brine
• 2 medium red onions, thinly sliced
• 200g (1½ cups) ripe cherry tomatoes
• 50g (⅓ cup) pine nuts
• 2 lemons, juice only
• 4 sprigs fresh basil, leaves picked

How To Make Aubergine And Chicken

1. Prepare Aubergines: Cut aubergines (eggplants) into chunky wedges about 5 cm (2 inches). Sprinkle generously with sea salt, set aside to draw out moisture.
2. Brown Chicken: Drizzle chicken pieces with olive oil. In a large shallow pan over medium-high heat, brown chicken on all sides until golden. Remove from pan, set aside.
3. Cook Aubergines: Pat aubergines dry with kitchen paper, then fry in the same pan until lightly golden on all sides. Remove and set aside.
4. Make Aromatic Base: Lower heat. Add garlic, chillies, cinnamon, herbs, and capers to pan. Fry gently for 2 minutes to release flavours.
5. Caramelise Onions: Stir sliced onions into the pan mixture. Cook gently for 15 minutes, stirring occasionally, until soft and caramelised.
6. Preheat Oven: Preheat oven to 180°C (350°F / Gas mark 4).
7. Add Tomatoes: Remove seeds from cherry tomatoes by squeezing gently in a bowl of water (prevents splattering), tear tomatoes roughly, and add to pan.
8. Combine Ingredients: Place browned chicken and aubergines back into pan, including any resting juices. Add 600ml (2½ cups) water, sprinkle pine nuts on top, and drizzle lemon juice over everything.
9. Bake: Transfer pan to the bottom rack of the oven. Cook uncovered for 45 minutes, or until golden and bubbling.
10. Serve: Garnish generously with fresh basil leaves. Delicious served with lemony couscous or crusty bread.

Recipe Tips

• Salt the Aubergines: Don’t skip salting the aubergines (eggplants). This removes bitterness and extra water, keeping the dish from becoming soggy.
• Brown the Chicken Well: Cook chicken pieces until golden-brown first—this locks in flavour and gives you delicious crispy skin.
• Gentle Heat for Onions: Cook onions slowly until caramelised. This sweetness balances the dish perfectly.
• Tomato Tip: Removing tomato seeds prevents watery sauce—use Jamie’s trick by squeezing them underwater to avoid mess.
• Check Oven Regularly: Keep an eye during the last 10 minutes in the oven. Remove once the top is golden and bubbling for perfect results.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken and Aubergine Bake cool completely to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling completely, place leftovers in freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Place leftovers in an oven-safe dish. Cover with foil and heat at 180°C (350°F) for 15-20 minutes or until piping hot.

Nutrition Facts

Serving Size: 1 of 6 servings​

• Calories: 299
• Total Fat: 18.2g
• Saturated Fat: 3.7g
• Total Carbohydrates: 8.3g
• Dietary Fiber: 1g
• Sugar: 6.8g
• Protein: 26.2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Daal
• Jamie Oliver Aubergine Burger
• Jamie Oliver Aubergine Curry