Italian chicken, tomato, pumpkin and mozzarella bake
6 servings
servings30 minutes
active time65 minutes
total timeIngredients
chicken thighs (boneless, skinless)
800g, at room temperature dried mixed herbs or oregano
1½ teaspoons lemon zest of 1
olive oil 2 tablespoons
pumpkin (or butternut) 600-700g, cut into 1-2cm cubes (you can leave the skin on)
red onion 1, chopped
garlic 4 cloves, chopped
thyme leaves (or rosemary leaves), 2 teaspoons, finely chopped
olive oil
salt and pepper
crushed tomatoes (or cherry tomatoes) 2 × 400g cans
tomato paste 2 tablespoons
sugar 2 teaspoons
red wine vinegar 2 tablespoons
roasted red capsicum 1 large (from a jar or the deli),
sliced capers (or chopped olives) 2 tablespoons, drained
white wine or chicken stock ⅓ cup
mozzarella, grated, 1 cup
basil leaves or flat-leaf parsley a small handful, to garnish
Directions
1 Preheat oven to 200°C. Line an oven tray with baking paper. Pat chicken dry with paper towels. Mix dried herbs, lemon zest and olive oil in a large bowl or dish, add chicken and toss to coat. Leave to marinate at room temperature for
15-20 minutes.
2 In prepared tray, toss pumpkin, onion and garlic with thyme, a good drizzle of olive oil, and season with salt and pepper. Roast for about 20 minutes or until slightly caramelised.
3 Stir tomatoes, tomato paste, sugar and vinegar together in a pot and simmer for about 10 minutes until slightly reduced. Season to taste with salt, pepper and a good glug of olive oil. Stir in roasted capsicum and capers.
4 Season marinated chicken with salt. Heat a drizzle of olive oil in a large fry pan on medium heat. Brown chicken in batches, on both sides (but you don't have to cook it right through) and set aside. Add wine or stock to the pan and allow to bubble for a minute or two while you use a wooden spoon to rub the bottom of the pan to release all the pan brownings (there's tonnes of flavour in this so you don't want it to go to waste!)
5 Arrange chicken and vegetables in a roasting dish or large baking dish. Pour wine reduction from the pan over the chicken. Spoon sauce on top and scatter with mozzarella.
Bake for 8-10 minutes, then switch to grill for 2-3 minutes or until cheese is bubbly and golden.
6 Scatter basil or parsley on top. Serve with steamed green veg such as beans or broccoli (for a winter meal) or a leafy green salad (for a summer meal) and mashed potato, creamy polenta or pasta.
Notes
Nadia Lim Let’s Eat page 44
6 servings
servings30 minutes
active time65 minutes
total time