Baked chicken in verjuice with smashed brinjals Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Baked chicken in verjuice with smashed brinjals

Cooked in verjuice, chunky ripe tomato and white beans, this recipe keeps chicken breasts deliciously succulent.

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients

4 free-range skinless and boneless chicken breast fillets

1 x 400 g drained can of white beans

2 tbsp tomato paste

4 Roma or plump tomatoes

2 cloves crushed garlic

½ cup verjuice

salt and pepper

2 large brinjals

Method

Preheat the oven to 180°C. Rub the brinjals with olive oil, prick a few times with a fork and place in the oven to roast for 25 minutes until tender. Meanwhile, arrange the chicken fillets in an ovenproof dish and top with spoons of white beans, tomato purée, tomato cut into chunks, an even scattering of garlic and a good splash of verjuice. Season to taste and place into the oven for about 20 minutes until the chicken is cooked through and the juices run clear but the flesh is still succulent. Once the brinjals are cooked, halve and scoop out the flesh for the smashed-brinjal side dish. Mash it with a little lemon juice and season to taste.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.