A Sicilian-inspired vegetarian sauce with capers and sultanas – this version is served with lean, griddled chicken
Ingredients
- 4 garlic cloves, thinly sliced
- few thyme sprigs, leaves picked
- 2 tbsp olive oil
- 2 red onions, finely sliced
- 3 celery sticks, thickly sliced on the diagonal
- 4 courgettes, halved lengthways and cut into chunks, on the diagonal
- 400g can chopped tomato
- 2 tsp caper
- 1 tbsp red wine vinegar
- 3 tbsp sultana
- 4 skinless chicken breasts
Method
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Put one-quarter of the garlic, the thyme and some seasoning in 2 tsp of the olive oil and set aside.
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Heat the remaining oil in a pan. Tip in the onions and celery, and cook for around 10 mins until soft. Add the courgettes and the rest of the garlic, and fry for a few mins to soften. Add the tomatoes, ½ can water, capers, vinegar, sultanas and seasoning. Gently simmer for around 20 mins until the juices have thickened and the vegetables are tender.
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Meanwhile, cut the chicken breasts in half to open up like a book. Place them between 2 layers of baking parchment and flatten a little by bashing gently with a rolling pin. Heat a griddle pan and rub the chicken with your flavoured oil, discarding the garlic. Cook for around 3 mins each side, or until cooked through – you may have to do this is batches, depending on the size of your pan. Cut the chicken into strips and serve alongside the courgette caponata.