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Caponata chicken


Serves: 2
timePrep time: 25 mins
timeTotal time:
Caponata chicken
Recipe photograph by Dan Jones
This 30-minute meal is inspired by the Sicilian aubergine and caper dish

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
484Kcal
Fat
10gr
Saturates
2gr
Carbs
60gr
Sugars
22gr
Fibre
7gr
Protein
35gr
Salt
1.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 chicken breast (about 200g), cut into thin strips
  • 3 baby aubergines(or 150g of a standard aubergine), cut into 1-2cm dice
  • 1 celery stick, chopped
  • 2 garlic cloves, crushed
  • 1 x 400g tin chopped tomatoes
  • 300ml chicken stock (made using ½ stock pot or cube)
  • 2 tbsp capers, drained
  • 25g sultanas
  • 1½ tsp sugar (any kind)
  • 100g couscous

Step by step

  1. Heat ½ tablespoon of oil in a large sauté pan over a high heat and fry the chicken for 3-4 minutes until sealed and pale golden on both sides; they won’t be fully cooked at this stage. Set aside on a plate.
  2. Heat the remaining oil in the same pan, add the aubergine with a pinch of salt and fry for 5 minutes over a high heat. Lower the heat, add the celery with a splash of water and cook for 3-4 minutes, adding the garlic for the final minute.
  3. Stir in the chopped tomatoes, 100ml of the stock, the capers, sultanas and sugar. Return the chicken to the pan and simmer gently, uncovered, for 10 minutes until the sauce has reduced slightly and the chicken is cooked.
  4. Meanwhile, bring the remaining 200ml of stock up to the boil in a saucepan. Remove from the heat, stir in the couscous, then cover and leave to stand for 5-10 minutes.
  5. Fluff up the couscous grains with a fork and serve with the caponata chicken spooned over.
    Waste not
    dd leftover capers to melted butter with lemon zest and juice for a speedy sauce for fish, stir them through a tuna pasta salad or use in a homemade tartare sauce with chopped cornichons.

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