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Chicken Sauté with Fried Aubergine and Cherry Tomatoes
Chicken pieces are seared and cooked briefly with spiced Moroccan-style olives and garlic, then combined with golden fried aubergine and raw cherry tomatoes. The Black Series Saucepan heats evenly, letting the chicken sear over high heat without sticking.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Rinse the cherry tomatoes and cut them in half. Wipe the aubergine, slice it into rounds, then cut each round into half-moons.
Cut the chicken fillets into pieces.
In the Tupperware Black Series Saucepan 1.4 l, heat 25 ml of the olive oil and sear the chicken on all sides.
Add the Moroccan-style olives and cook for 5 minutes over high heat. Season with pepper, stir in the chopped garlic right at the end and take off the heat.
Meanwhile, heat the remaining 250 ml oil in a frying pan and fry the aubergine pieces until golden. Drain them on kitchen paper.
Gently fold the cherry tomatoes and fried aubergine into the chicken and olives, then serve.
