Chicken and aubergine stew with cavolo nero recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chicken and aubergine stew with cavolo nero recipe By Annie Bell - February 20, 2022 This stew is cooked like an all-in-one roast, allowing the juices to concentrate and the chicken to turn nice and golden. The dressing is a favourite – I like making lots for dipping cooked green beans and crudités into in the days after. Ellis Parrinder SERVES 4 Approx 3 1⁄2 tbsp extra virgin olive oil 1kg-1.2kg free-range chicken thighs (skin-on and bone-in) 2 aubergines (approx 500g), ends removed, quartered lengthways and thickly sliced 1 red onion, peeled, halved and sliced 3 garlic cloves, peeled and sliced 1 level tbsp oregano or marjoram leaves 1 heaped tsp ground cumin 200g cherry tomatoes, halved 150ml white wine 200g cavolo nero, leaves removed from stalk and thickly sliced PEANUT DRESSING 50g smooth or crunchy peanut butter 1 tbsp lemon juice Preheat the oven to 200C/180C fan/gas 6. Heat a large cast-iron casserole with half a tablespoon of the oil over a medium heat for several minutes. Season the chicken thighs and brown on all sides, in batches if necessary, then transfer to a large bowl. Add another couple of tablespoons of oil to the pan, add the aubergines and stir to lightly coat with the oil, season and fry for 5-7 minutes until translucent and lightly coloured, stirring occasionally (ignoring their plea for more oil!). Add the aubergine to the bowl with the chicken. Turn the heat down a little, add another tablespoon of oil to the pan and fry the onion for a few minutes until golden, stirring in the garlic, oregano and cumin at the end. Stir in the cherry tomatoes, then add the wine and some seasoning. Stir the chicken and aubergine into the veg, placing the chicken skin-side up. Bake in the oven for 50 minutes, without covering. Meanwhile, blend the peanut butter with the lemon juice and a tablespoon of water in a small bowl, then add another tablespoon or two of water to achieve a thick pouring sauce and season with salt. Towards the end of this time, bring a large pan of water to the boil and cook the cavolo nero for 4 minutes or until just tender. Drain using a sieve and press out the excess liquid. Serve the chicken stew with the greens on the side, drizzling them with the dressing. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved