Chicken Caponata Stack

Name: Chicken Caponata Stack
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

13 ingredients

5 steps

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

Directions

1

Preheat a grill or grill pan 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 and cook 3-4 mins each side, or until browned and cooked through.
4

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.
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 and serve.