Chicken with Caponata

and Rosemary Carrot Puree
A delicious twist on an Italian classic!
Cals 636 · Prot 50 · Carbs 35 · Fat 33
Low-Carb
Try Hello Chef Now
30 min
photo
A delicious twist on an Italian classic!
Cals 636 · Prot 50 · Carbs 35 · Fat 33
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
200 ML
Fresh rosemary
10 Grams
Carrot
2 Piece
Chicken stock cube
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

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Infuse the cooking cream with the fresh rosemary up to 24 hours in advance.

Before you start

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

Instructions

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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. 
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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 eggplantsonions, 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. 
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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. 
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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.
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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.
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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.

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Infuse the cooking cream with the fresh rosemary up to 24 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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