1 x 1.6kg whole chicken
1 lemon, quartered
2 tspns smoked paprika
1 tblspn oil
Fresh basil to garnish
1/4 cup oil
4 finger eggplants, halved, coarsely chopped
1 large red onion, coarsely chopped
1 large red capsicum, coarsely chopped
1 truss Flavorite cherry tomatoes, halved
2 cloves garlic, crushed
2 tspns caster sugar
2 tblspns red wine vinegar
1/2 cup pitted marinated olives
1/4 cup shredded fresh basil
2 tblspns drained baby capers
- Wash cavity of chicken under cold water; pat dry with absorbent paper. Place lemon inside cavity. Tuck wings under chicken. Tie legs together with kitchen string; rub combined paprika and oil over chicken.
- CAPONATA. Combine the oil, eggplants, oil, capsicum, tomatoes, garlic, sugar and vinegar in a large bowl; mix well. Transfer to a large baking dish; place chicken on top of mixture.
- Cook uncovered, in a moderately hot oven, 190 C for about 1 1/2 hours or until chicken is cooked through, stirring vegetables occasionally during cooking. Cover chicken loosely with foil if over browning.
- Remove the chicken from the dish. Stir the olives, basil and capers into vegetable mixture; transfer to a serving plate. Arrange chicken on top; garnish with fresh basil.
- Serves 8
Taken from pg 62 Woman’s Day, May 31 2004