Chicken Caponata Stack

• 3/4 cup olive oil
• 3 cloves garlic minced
• 1/2 teaspoon salt flakes
• 1 teaspoon cracked black pepper
• 1/2 tablespoon thyme leaves
• 8 boneless chicken thighs
• caponata
• 2 spanish onions thickly sliced
• 4 baby eggplants trimmed, halved lengthways
• 2 zucchini trimmed, quartered lengthways
• 1/2 tablespoon extra virgin olive oil plus extra, to serve
• 2 tablespoons balsamic glaze
• 1 handful flat-leaf parsley to serve

1. Preheat a grill or grill pan on high.
2. Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
3. Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
4. Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
5. Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.

olive oil, garlic, salt flakes, cracked black pepper, thyme, chicken thighs, caponata, onions, eggplants, zucchini, extra virgin olive oil, balsamic glaze, handful

Taken from www.yummly.com/recipe/Chicken-Caponata-Stack-1400138 (may not work)