Chicken Breast with Aubergine Ragou with Olives!

Ingredients / 2 port 2 fresh chicken breast 1 tbsp extra virgin olive oil 1 tbsp coconut oil 2 big aubergines, roughly chopped 2 sardines filé 1 shallot, finely chopped 1 small carrot, thinly sliced 1 red bell paprika, thinly sliced

4 garlic cloves, minced 1 dl white wine 18 green olives, cut in half 1 can tomatoes 1 tsp tomato paste 2 tbsp cappers 50 g feta cheese 2 tbsp freshly chopped parsley Celtic salt and freshly ground pepper

Method

• Into a large bowl, place the aubergines, spread some salt and use your fingers to mix them so the salt can go everywhere.

• In a large pot, heat the oil over medium-high, gently fry the chicken breast for a minute on each side and then remove them aside.

• Add the aubergines into the hot pot and gently fry them for a few minutes.

• Add the shallot, sardines, carrot, bell pepper and garlic and continue the sautéing for a few minutes more.

• Deglaze the pot with the wine, add tomatoes and little water, and stir gently.

• Add the chicken to the bottom of the pot and cover with the vegetables and simmer under medium heat for about 20 minutes.

• Add the olives and capers, season after the taste, and continue for 10 minutes.

• Turn off the heat and leave it to rest in the pot for another 10 minutes.

• Serve at once and garnish with feta cheese and parsley. Enjoy!

Tips

• Whatever side dish you serve, this tasteful dish can be a great choice because the food is fantastic.