Chicken Panzanella

, from Issue #81. November, 2018
Photography by Olivia Galletly.
    Chicken Panzanella

    This is an easy throw-together one-pan dish. For a vegetarian option, substitute the chicken thighs with an extra eggplant. Serve with a green salad.

    Serves: 4

    INGREDIENTS

    4 boneless chicken thighs, cut into 2cm cubes
    2 red onions, cut into wedges
    1 capsicum, cut into chunks
    1 zucchini, sliced
    1 eggplant, cut into 2cm cubes
    1 head garlic, cut in half horizontally
    8 vine tomatoes
    2 teaspoons dried oregano
    3 sprigs fresh thyme
    2 tablespoons olive oil
    sea salt and cracked pepper
    1⁄3 cup kalamata olives
    4 slices sourdough, ripped into 2cm chunks
    1⁄4 cup fresh basil leaves
    parmesan 

    METHOD

    Preheat the oven to 190°C.

    Place the chicken, red onions, capsicum, zucchini, eggplant, garlic, vine tomatoes, oregano and thyme on a lined baking tray. Drizzle over olive oil and season with salt and pepper. Gently toss to combine. Bake for 30-35 minutes or until the vegetables have softened and the chicken is cooked through.

    Turn the oven to grill.

    Top with olives and sourdough and grill for 5 minutes or until sourdough is golden. Scatter with fresh basil just before serving.

    The Hungry Cook

    The Hungry Cook

    Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.

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