Prep Time: 25 minutes
Cook Time: 90 minutes
Marinade Time: 2-3 hours
Serves: 5
Ingredients:
Chicken Marinade:
5 chicken breasts
1/4 cup harissa
1 tbsp olive oil + 1 additional tbsp for cooking to be used later
Juice from 1/2 lemon
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Caponata:
1 purple eggplant
1 cup mixed olives (or 1/2 cup pitted green olives and 1/2 cup pitted Kalamata olives)
2 tbsp capers
1 15oz can petite diced tomatoes
1/2 cup harissa
1/2 cup chicken broth
2 tbsp olive oil
Juice from 1/2 lemon
1/4 cup fresh basil + 1/4 additional cup for topping to be used later
1/4 cup fresh parsley
1 tbsp minced garlic
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp Italian seasoning
Directions:
1. Combine the ingredients for the chicken marinade (except the oil listed to be used later) and store in the fridge for 2-3 hours.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Cube the eggplant into 1 inch pieces, keep skin on.
4. Combine all the ingredients for the caponata (except the basil to be used later for topping) in a covered baking dish and mix well.
5. Bake the caponata for 60-70 minutes, mixing every 20 minutes.
6. While the caponata is baking, add the 1 tbsp of oil to the fry pan over low medium heat.
7. Add your chicken breasts to the fry pan and cook evenly on both sides until the internal temp of the chicken reaches 165 degrees Fahrenheit. (About 5-7 minutes each side depending on the size of the chicken).
8. Once the chicken and caponata is complete, plate the chicken, top with the caponata mixture, and sprinkle with fresh basil. Enjoy!
You can also top this dish with Parmesan if within your diet, but it’s just as good on its own as a dairy free option!
#caponata #chickencaponata #sicilianrecipes #sicilianfood #italianrecipes #chicken #chickenrecipes #eggplantcaponata #eggplantrecipes #olives #recipe #recipes #glutenfree #gf #glutenfreerecipes #dairyfree #dairyfreerecipes #cooking #dinner #dinnerrecipes #food #jalapenokitchen