Baked chicken with tomatoes, aubergine and olives

Babiche Martens

This Italian-inspired dish makes a fabulous weekday meal - you can whip it up in no time at all.

Ingredients

1	Aubergine, sliced 1cm thick
¼ cup	Oil
8	Boneless chicken thighs, skinless (Main)
4 cloves	Garlic
1 tsp	Brown sugar
1	Lemon, freshly zested and juiced
½ cup	Black olives
4	Tomatoes, large and ripe, cut into quarters
2 sprigs	Fresh thyme, chopped

Directions

1. Preheat oven to 180C.
2. Place aubergine slices into an ovenproof baking dish. Drizzle over 2 Tbsp oil and place in hot oven for 10 minutes to soften.
3. Heat remaining oil in a frying pan and brown chicken on both sides. Place on top of aubergine.
4. Add garlic, sugar, lemon zest and juice, olives and tomatoes. Season with salt and pepper to taste. Add thyme.
5. Return to oven for 40 minutes until tomatoes soften and chicken juices run clear.
6. Remove and serve hot with orzo or rice and a green side salad.