- 3/4 cup olive oil
- 3 cloves garlic (minced)
- 1/2 teaspoon salt (flakes)
- 1 teaspoon cracked black pepper
- 1/2 tablespoon thyme leaves
- 8 boneless chicken thighs
- 2 spanish onion (thickly sliced)
- 4 baby eggplants (trimmed, halved lengthways)
- 2 zucchini (trimmed, quartered lengthways)
- 1/2 tablespoon extra-virgin olive oil (plus extra, to serve)
- 2 tablespoons balsamic reduction
- 1 handful flat leaf parsley (to serve)
- Preheat a grill or grill pan on high.
- Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
- Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
- Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
- Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.
PER SERVING *
|Calories1270Calories from Fat910|
|% DAILY VALUE*|
|Calories from Fat910|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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