Courgette caponata with thyme & garlic chicken
Courgette caponata with thyme & garlic chicken could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. For $3.4 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This side dish has 452 calories, 53g of protein, and 14g of fat per serving. This recipe serves 4. 10 people have tried and liked this recipe. A mixture of garlic cloves, red onions, celery sticks, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 88%, this dish is amazing. Lentil, Courgette & Thyme Burgers, Garlic Thyme Chicken, and Caponata with Garlic Crostini are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
400g can chopped tomatoes
2 tsp capers
3 celery sticks, thickly sliced on the diagonal
4 skinless chicken breasts
4 courgettes, halved lengthways and cut into chunks, on the diagonal
4 garlic cloves, thinly sliced
2 tbsp olive oil
2 red onions, finely sliced
1 tbsp red wine vinegar
3 tbsp sultanas
few thyme sprigs, leaves picked
Equipment:
frying pan
rolling pin
griddle
Cooking instruction summary:
Put one-quarter of the garlic, the thymeand some seasoning in 2 tsp of the oliveoil and set aside.Heat the remaining oil in a pan. Tipin the onions and celery, and cook foraround 10 mins until soft. Add thecourgettes and the rest of the garlic,and fry for a few mins to soften. Add thetomatoes, ½ can water, capers, vinegar,sultanas and seasoning. Gently simmerfor around 20 mins until the juices havethickened and the vegetables are tender.Meanwhile, cut the chicken breasts inhalf to open up like a book. Place thembetween 2 layers of baking parchmentand flatten a little by bashing gently witha rolling pin. Heat a griddle pan and rubthe chicken with your flavoured oil,discarding the garlic. Cook for around3 mins each side, or until cooked through– you may have to do this is batches,depending on the size of your pan. Cutthe chicken into strips and servealongside the courgette caponata.
Step by step:
1. Put one-quarter of the garlic, the thymeand some seasoning in 2 tsp of the oliveoil and set aside.
2. Heat the remaining oil in a pan. Tipin the onions and celery, and cook foraround 10 mins until soft.
3. Add thecourgettes and the rest of the garlic,and fry for a few mins to soften.
4. Add thetomatoes, ½ can water, capers, vinegar,sultanas and seasoning. Gently simmerfor around 20 mins until the juices havethickened and the vegetables are tender.Meanwhile, cut the chicken breasts inhalf to open up like a book.
5. Place thembetween 2 layers of baking parchmentand flatten a little by bashing gently witha rolling pin.
6. Heat a griddle pan and rubthe chicken with your flavoured oil,discarding the garlic. Cook for around3 mins each side, or until cooked through– you may have to do this is batches,depending on the size of your pan.
7. Cutthe chicken into strips and servealongside the courgette caponata.
Nutrition Information:
covered percent of daily need
