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How to make Barbecued Dijon chicken with provencal tomato sauce

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 6 tablespoons olive oil, divided, plus more for brushing
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 8 chicken drumsticks (about 150g each)
  • 1 large eggplant or 2 small eggplant (about 500g total), cut crossways into 12mm thick slices
  • 3 red truss tomatoes, seeded, cut into small dice (about 1 3/4 cups)
  • 1/4 cup pitted Kalamata olives, quartered lengthways
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon small capers
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Method

  • Step 1 Prepare a barbecue for medium heat. In a small saucepan, mix 1 tablespoon of oil, mustard and wine and keep warm.
  • Step 2 Season the chicken with sea salt flakes and freshly ground black pepper. Brush the grates of the barbecue with some oil. Barbecue the chicken for about 25 minutes, or until cooked through and juicy. During the last 8 minutes of cooking, baste the chicken with the Dijon mixture. Remove the chicken and let rest for about 10 minutes.
  • Step 3 Increase the barbecue heat to medium-high. Brush the eggplant slices with 2 tablespoons of oil, coating both sides. Season with salt and pepper. Barbecue the eggplant for about 2 minutes per side, or until char marks form and the eggplant is very tender.
  • Step 4 Meanwhile, in a medium bowl, toss the tomatoes, olives, shallot, lemon juice, capers, parsley, remaining 3 tablespoons of oil and 1 teaspoon of salt.
  • Step 5 Divide the eggplant and drumsticks among 4 dinner plates. Spoon the tomato sauce over and serve.