Bacon-wrapped chicken with roast caponata
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 35 MIN
•8 outdoor-reared streaky bacon rashers
•8 small free-range skinless, boneless chicken thighs (see Easy Swaps)
•80ml olive oil
•2 aubergines, cut into 2cm chunks
•1 large courgette, cut into 2cm chunks
•2 banana shallots, sliced into wedges
•6 vine-ripened tomatoes, cut into rough chunks
•2 tablespoon sultanas
•50g toasted flaked almonds to function
•Large handful fresh basil leaves to function
1Heat the oven to 220°C/200°C fan/gas 7. Mix the oil, aubergines, courgette, shallots, tomato balls and sultanas onto a large, lipped roasting tray and roast
for 10 minutes.
2Meanwhile, use a rolling pin to gently roll each slice of bacon onto a chopping board to elongate it. Wrap a piece of stretched bacon around each chicken thigh.
3Remove the caponata from the oven and set the chicken pieces on top. Return to the oven and cook for 25-30 minutes until the chicken is cooked through.
Remove from the oven and top with toasted almonds and basil leaves to serve.
PER SERVING 642kcals, 38.7grams fat (8.3g saturated), 52.6grams protein, 16.6g carbs (15.6g sugars), 1.7g salt, 8.4g fibre