A cross between eggplant caponata and tomato and sour dough panzanella, this dish is a firm favourite in our household. So easy to throw together and tastes insanely good! Great with a big green salad. Use tinned or fresh cherry tomatoes, they will both work well.
CHICKEN CAPONATA PANZANELLA
4 whole chicken legs
1 eggplant, cut into 2cm chunks
1 red onion, cut into wedges
1 zucchini, sliced
1 capsicum, chopped into 2cm chunks, membrane discarded
1 tin of cherry tomatoes, rinsed and drained
3 cloves of garlic, finely chopped
2 teaspoons oregano
2 teaspoons rosemary leaves, finely chopped
1 teaspoon paprika flakes
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
3 slices of sour dough, roughly chopped
Fresh basil leaves
Preheat the oven to 200ºC and line a roasting dish with baking paper.
Cut up eggplant, red onion, zucchini and capsicum and throw into the roasting dish along with the chicken legs, garlic, oregano, rosemary, paprika flakes, apple cider vinegar and brown sugar. Drizzle over olive oil and season with salt and pepper.
Bake in the oven for 40 minutes or until vegetables have softened and chicken is golden. Cut up the sour dough and add to the roasting dish. Bake for a further 5 - 10 minutes or until bread is crunchy.
Serve with fresh basil leaves and a green salad.