Chicken Caponata Stack

Name: Chicken Caponata Stack
Ingredients: 3/4 cup olive oil; 3 cloves garlic minced; 1/2 teaspoon salt flakes; 1 teaspoon cracked black pepper; 1/2 tablespoon thyme leaves; 8 boneless chicken thighs; caponata; 2 spanish onions thickly sliced; 4 baby eggplants trimmed, halved lengthways; 2 zucchini trimmed, quartered lengthways; 1/2 tablespoon extra virgin olive oil plus extra, to serve; 2 tablespoons balsamic glaze; 1 handful flat-leaf parsley to serve

13 ingredients

5 steps

Ingredients

3/4 cup olive oil
3 cloves garlic minced
1/2 teaspoon salt flakes
1 teaspoon cracked black pepper
1/2 tablespoon thyme leaves
8 boneless chicken thighs
caponata
2 spanish onions thickly sliced
4 baby eggplants trimmed, halved lengthways
2 zucchini trimmed, quartered lengthways
1/2 tablespoon extra virgin olive oil plus extra, to serve
2 tablespoons balsamic glaze
1 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.