Casseroles 4.8
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Aubergine and Black Olive Chicken Stew

A hearty stew that packs in tons of flavour, a mountain of vegetables and creates juicy chicken with a crispy top that everyone will enjoy. A hearty stew that packs in tons of flavour, a mountain of vegetables and creates juicy chicken with a crispy top that everyone will enjoy.

Overview Ingredients Method
Prep time
10 mins
Cook time
35 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
Herbs &
spices
Contains
Cumin, Olive oil, Olives, Peppers, Tomato, Spinach, Onion, Aubergine, Parsley, Bay leaf, Chicken, Bell Peppers, Garlic
Why is this healthy?
Plant
points
High
protein
Herbs &
spices

NUTRITION PER SERVING (Read more)

26g
Protein
406kcal
Calories
26g
Total Fat
19g
Carbs
12g
Sugars
7g
Fibre
151mg
Calcium
12%
 
7mg
Iron
39%
 
113mg
Magnesium
27%
 
1353mg
Potassium
29%
 
254mg
Sodium
11%
 
0mg
Vitamin B1
0%
0.6mcg
Vitamin B12
25%
 
0.6mcg
Vitamin D
3%
 
5.1mg
Vitamin E
34%
 
154mcg
Vitamin B9
39%
 
319mcg
Vitamin A
35%
 
100mg
Vitamin C
111%
 
1.9mg
Zinc
17%
 
286mcg
Vitamin K
238%
 
0.5mg
Copper
56%
 
0.4mg
Vitamin B2
31%
 
10.9mg
Vitamin B3
68%
 
0.9mg
Vitamin B6
53%
 
306mg
Phosphorus
24%
 
Protein: 26g; Calories: 406kcal; Total Fat: 26g; Carbs: 19g; Sugars: 12g; Fibre: 7g; Calcium: 151mg (12%); Iron: 7mg (39%); Magnesium: 113mg (27%); Potassium: 1353mg (29%); Sodium: 254mg (11%); Vitamin B1: 0mg (0%); Vitamin B12: 0.6mcg (25%); Vitamin D: 0.6mcg (3%); Vitamin E: 5.1mg (34%); Vitamin B9: 154mcg (39%); Vitamin A: 319mcg (35%); Vitamin C: 100mg (111%); Zinc: 1.9mg (17%); Vitamin K: 286mcg (238%); Copper: 0.5mg (56%); Vitamin B2: 0.4mg (31%); Vitamin B3: 10.9mg (68%); Vitamin B6: 0.9mg (53%); Phosphorus: 306mg (24%)
Show more
Why is this healthy?
Plant
points
High
protein
Herbs &
spices
Contains
Cumin, Olive oil, Olives, Peppers, Tomato, Spinach, Onion, Aubergine, Parsley, Bay leaf, Chicken, Bell Peppers, Garlic

Ingredients

Serves 4
Metric Imperial
chicken thigh
skin on, bone removed
aubergine
Swaps: courgette
3cm cubed
red onion
Swaps: shallot, white onion, leek
sliced
red pepper
Swaps: courgette, green pepper, yellow pepper, orange
sliced
pitted
garlic cloves
finely diced
bay leaf
passata
roughly chopped
chopped
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Method

1

Preheat the oven to 220°C (200°C fan assisted) and gather your ingredients.

2

Heat half the oil in a large lidded oven proof casserole dish or pan over a medium heat. Add the chicken skin side down, season well and sauté for 4-5 minutes, or until the skin has browned. Flip and cook for a further 3 minutes, then remove and set aside on a plate.

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