Cook Time 40 minutes
4 chicken thighs, skin on, bone in
2 tbsp extra virgin olive oil
1 brown onion, diced
2 garlic cloves, finely chopped
2 capsicums (red and green), diced
1 eggplant, cut into cubes
2 small zucchini, cut into cubes
4 ripe tomatoes, chopped
1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)
Salt and pepper
Preheat the oven to 200°C.
Place a large sauté pan on medium heat. Season chicken with salt, then to the pan add oil and chicken, skin side down, and cook for 2 minutes to seal. Turn over and seal on the other side. Remove and reserve on a plate.
In the same pan add the onion and capsicum and cook for a few minutes to soften. Now add the eggplant, zucchini and garlic and season with salt and pepper. Stir the vegetables and cook for 5 minutes on high heat before adding the bouquet garni and tomatoes.
Arrange the chicken pieces on top, cover with a lid and cook in the oven for 30-35 minutes. Take the lid off for the last 5 minutes to crisp up the chicken.