Marinated chicken and grilled aubergines

Huile d'olive de Provence PDO
Intense flavour
Poulet mariné et aubergines grillées
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 500g chicken breast
  • 2 tablespoons of full-flavoured olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of turmeric
  • The juice of one lemon + zest
  • Salt, pepper
For support:
  • 3 aubergines
  • 2 cloves of garlic
  • 1 teaspoon of herbes de Provence
  • 2 tablespoons of full-flavoured olive oil

Tip

We recommend an intense-flavoured French olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our recipes: Chicken escalope marinated in lemon and rosemary, Marinated chicken à la plancha

Instructions

  • Cut the chicken breasts into pieces. Mix together all the ingredients for the marinade: strong-flavoured olive oil, lemon juice, lemon zest, turmeric, paprika, salt and pepper. Place the chicken in an airtight container and pour the marinade over it.
  • Close the container and shake it so that the marinade coats the chicken thoroughly. Leave to stand for 30 minutes.
  • Preheat the oven to 180°C.
  • Wash and slice the aubergines. Mix together the crushed garlic cloves, herbes de Provence and full-flavoured olive oil. Using a pastry brush, brush the aubergine slices with this mixture. +Arrange on an oiled baking tray, season with salt and pepper, and bake for 20 to 30 minutes. The aubergines should be melt-in-the-mouth.
  • Heat the griddle (or frying pan) and place the chicken pieces on it. Cook for a few minutes (be careful not to overcook it, or the meat will be dry).
  • Serve the chicken with the aubergines.

Tip

We recommend an intense-flavoured French olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our recipes: Chicken escalope marinated in lemon and rosemary, Marinated chicken à la plancha
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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