Ingredients

Method

• 8 pieces of free-range chicken
• 2 T olive oil, plus extra for greasing
• sea salt and freshly ground black pepper
• 1 onion, thinly sliced
• 350 g brinjals, thinly sliced lengthways
• 1 garlic clove, crushed
• 1 t dried oregano
• 1 lemon, juice
• fresh oregano or mint, to garnish (optional)
• cooked brown rice, for serving (optional)

Method

Ingredients

Preheat the oven to 200°C.

Rub the chicken pieces with the olive oil and season lightly.

Grease a baking pan, then add a layer of onion, followed by layers of lightly seasoned brinjal. Smear over the crushed garlic and sprinkle with the oregano.

Place the chicken pieces on top of the brinjals and bake for 40 minutes or until the chicken is browned and the brinjal tender.

Squeeze over the lemon, turn off the oven and leave the chicken inside for 5 minutes.

Garnish with oregano or mint and serve with brown rice if using.