6 60 mins
Print Recipe

Crispy Chicken with Eggplant & Tomato Sauce

Recipe by Justine Schofield


  • 1 x 400g can Ardmona Diced Tomatoes
  • 6 Chicken Cutlets (chicken thigh with bone & skin intact)
  • 2 tbsp Olive Oil
  • 4 cloves Garlic, chopped
  • 1 Eggplant, cut into 3cm pieces
  • ½ cup of Dry Sherry
  • 40g Raisins
  • 20g Pine Nuts, toasted
  • Parsley, chopped to garnish
  • Salt & Pepper


  1. Preheat the oven to 180°C.
  2. Heat oil in a large oven-safe sauté pan over medium heat.
  3. Season chicken with salt & pepper. Sear chicken, skin side down, for 6-8 minutes until crisp & blistered. Turn to seal on the other side for 2 minutes then remove from the pan.
  4. To the same pan, add eggplant & season with salt. Sauté for 8-10 minutes until softened & golden.
  5. Add the garlic & raisins, & toss through the eggplant. Then deglaze the pan with sherry before adding the can of tomatoes.
  6. Clean the can out with 200ml of water & also add to the pan. Nestle chicken skin side up in the sauce. Cook in the oven for 30 minutes.
  7. Once out of the oven, garnish with pine nuts & parsley to serve.
Crispy Chicken with Eggplant & Tomato Sauce

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!