Aubergine tomato chicken

A closer look

Why this combination works

Aubergine gives this tomato sauce a soft, silky texture as the small cubes cook down. It needs time to become tender, so do not rush that stage. Garlic and oregano keep the flavour simple and savoury.

What you need for aubergine tomato chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Aubergine. Small aubergine cubes soften into a silky texture that gives the tomato sauce body. Cut them evenly and allow them to become tender before finishing the chicken.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Chopped tomatoes. Tinned tomatoes supply the sauce with acidity, moisture and soft pieces of fruit. Simmer them until the raw, watery taste mellows and the sauce coats the chicken.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Dried oregano. Dried oregano gives the tomato sauce a warm, herbal backbone. It benefits from time in the simmering liquid, which softens the flakes and spreads their flavour.

How to make aubergine tomato chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Add the extra oil and cook aubergine for 8 minutes, stirring until softened. Add garlic for 30 seconds, then tomatoes, water and oregano. Cover and simmer for 8 minutes until the aubergine is tender.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with couscous and yoghurt on the side.