Chicken with Caponata

and Rosemary Carrot Puree
A delicious twist on an Italian classic!
807 Reviews
Cals 674 · Prot 56 · Carbs 44 · Fat 32
Low-Carb
Try Hello Chef Now
30 min
Chicken with Caponata and Rosemary Carrot Puree
A delicious twist on an Italian classic!
807 Reviews
Cals 674 · Prot 56 · Carbs 44 · Fat 32
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Rosemary carrot puree
Cooking cream 4*
200 ML
Fresh rosemary
10 Grams
Carrot
2 Piece
Chicken stock cube 4*5*9*15*
0.5 Piece
Apple cider vinegar
15 ML
Caponata
Eggplant
1 Piece
Small zucchini
2 Piece
Red onion
1 Piece
Tomatoes
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Fresh basil
15 Grams
Kalamata olives
40 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Heat a pot with the cream and fresh rosemary over a medium heat. Simmer for 5 min. Remove from the heat and set aside to infuse.
Roast caponata

2 Roast caponata

Chop the eggplants and zucchini into small bite-sized pieces. Peel and slice the onion into wedges. Roughly chop the tomatoes. Place the eggplants, onions, tomatoes and zucchini on an oiled baking tray with a large pinch of salt and a grind of black pepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender.
Cook carrots

3 Cook carrots

Meanwhile, peel and chop the carrots into small pieces. Remove and discard the rosemary. Pour the rosemary infused cooking cream into a food processor. Return the unwashed pot to a high heat with plenty of water. Bring to a boil, add the carrots and cook for 7 min or until tender. Drain.
Cook chicken

4 Cook chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on each side until golden and cooked through.
Blitz

5 Blitz

Transfer the drained carrots, 0.5/1/1 chicken stock cube and vinegar to a food processor with the cream. Blend until smooth.
Serve

6 Serve

Once ready, tear the fresh basil directly over the roasted vegetables and add the olives. Tumble. Spread the carrot puree over plates and top with the caponata and chicken breast.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy