Sicilian Chicken

Cook Time 1 hour

Servings 2


2 tbsp extra virgin olive oil

2 x chicken marylands

1 large eggplant, cut into 4cm chunks

1/4 tsp chilli flakes

1/2 punnet of cherry tomatoes

1 sprig of rosemary, torn apart

1 tbsp baby capers

4 prunes, pitted and torn apart

500ml chicken stock

2 tbsp pine nuts

Salt and pepper

1 cup couscous

1 knob of butter


Preheat the oven to 190°C.

Heat a pan over a medium heat and add the chicken skin side down with a little extra virgin olive oil, salt and pepper, and cook for 4-5 minutes until caramelised. Remove and add extra oil and cook eggplant chunks until lightly coloured. Place chicken and eggplant into a shallow baking dish and add chilli flakes, salt and pepper, tomatoes, rosemary sprig, capers, prunes, ½ of chicken stock and sprinkle over pine nuts.

Bake in the oven for 35 to 45 minutes or until caramelised.

Pour the couscous into a medium to large bowl with butter and remaining chicken stock and cover for 5 minutes or until all water is absorbed. Separate the grains with a fork and serve with Sicilian Chicken.


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