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Jamie Oliver Chicken and Aubergine

Jamie Oliver Chicken and Aubergine
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The Jamie Oliver Chicken and Aubergine is a rustic tomato-based chicken stew where aubergines are pan-roasted first, then simmered with chicken, garlic, herbs, and tomatoes. The technique builds layers of flavour instead of relying on heavy sauces.

Ingredients

Scale

    • 500 g chicken thighs (boneless, bite-size pieces)

    • 1 large aubergine (cubed)

    • 3 cloves garlic (sliced)

    • 1 onion (chopped)

    • 400 g canned chopped tomatoes

    • 1 tsp dried oregano or mixed Italian herbs

    • Fresh basil or parsley

    • 3 tbsp olive oil

    • Salt and black pepper

    • Optional: chilli flakes (pinch)

Instructions

Step 1: Prepare the Aubergine

    1. Cut aubergine into 2 cm cubes.

    1. Sprinkle light salt and rest 10 minutes.

    1. Pat dry with paper towel.

This prevents bitterness and excess oil absorption.

Step 2: Brown the Aubergine

    1. Heat 2 tbsp olive oil in a wide pan.

    1. Add aubergine in one layer.

    1. Cook 6–8 minutes, turning occasionally.

Look for golden edges and soft centers — not mushy.

Remove and set aside.

Step 3: Cook the Chicken

    1. Add 1 tbsp oil to the same pan.

    1. Add chicken pieces.

    1. Cook on medium-high for 5 minutes until lightly browned.

We are building flavour, not fully cooking yet.

Step 4: Build the Base

    1. Add onion and cook 3 minutes.

    1. Add garlic and herbs.

    1. Stir 30 seconds until fragrant.

Step 5: Simmer Everything Together

    1. Add tomatoes and half cup water.

    1. Return aubergine to pan.

    1. Season salt and pepper.

    1. Cover and simmer 20 minutes.

The sauce thickens and chicken turns tender.

Step 6: Finish the Dish

    1. Taste and adjust seasoning.

    1. Sprinkle fresh herbs.

    1. Rest 5 minutes before serving.

Resting lets aubergine absorb sauce fully.

Find it online: https://jamieolivereats.uk/chicken-and-aubergine/