Serves: 6

Nutritional Information Per Serve:

  • Calories 488
  • Protein 24g
  • Carbs 13g
  • Total Fat 36g (Saturated Fat 12g)


  • 1kg chicken pieces on the bone
  • 1 brown onion, thickly sliced
  • 2 garlic gloves, crushed
  • 2 tsp ground paprika
  • 125g semi-dried tomatoes
  • 320g jar grilled eggplant, drained, chopped
  • 280g jar chargrilled capsicum, drained, thickly sliced
  • 1 cup (160g) pitted mixed olives
  • 1/2 cup (125ml) thickened cream
  • 1 1/2 cups (375ml) salt reduced chicken stock
  • 1/4 cup coarsely chopped oregano


  1. Preheat oven to 150C. Heat a large flameproof roasting pan over high heat. Add half the chicken. Cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a heat proof bowl. Repeat with remaining chicken.
  2. Add the onion to the pan and cook, stirring, for 5 minutes or until the onion softens. Add the garlic and paprika and cook for 1 minute or until aromatic. Return the chicken to the pan with tomatoes, eggplant, capsicum, olives, cream, stock and oregano. Bring to a simmer. Remove from heat.
  3. Cover and bake, stirring occasionally , for 1 1/4 hours or until the chicken is very tender and the sauce thickens slightly. Season to serve.