- Season the chicken with cumin, black pepper and dried herbs and roast in a pan with unsalted butter.
- Divide eggplant into slices and then into smaller pieces. Brown in olive oil in a separate frying pan.
When the eggplant pieces start to soften, put in the tomatoes, peppers and chop some fresh herbs. Allow the vegetables to warm and rest in the pan until the chicken is done.
- Place the chicken in the frying pan with the vegetables and serve everything together.
Top with more fresh basil and thyme.
700 g chicken fillet
2 tablespoon unsalted butter
NUMBER of pinch of black pepper
1 teaspoon cumin
1 tsp paprika powder
2 teaspoon Garlic & Herbs (Spicemaster) or to taste
2 / 3 eggplant
8-10 mini peppers
15-20 cherry tomatoes
8 tbsp olive oil
fresh basil and thyme for garnish