Mary Berry Chicken and Aubergine Recipe – Rustic One-Pan Mediterranean Comfort

The first time I made Mary Berry’s chicken and aubergine recipe, I didn’t brown the aubergine long enough, and it almost disappeared into the sauce. It was tasty, but not the hearty dish Mary intended.

The second time, I roasted the aubergine chunks before simmering them with the chicken, and the difference was night and day. The chicken stayed beautifully tender, the aubergine held its shape, and the sauce developed that slow-cooked richness Mary Berry recipes are known for.

This is the sort of recipe Mary would call “good honest food”—simple ingredients, one pan, and wholesome flavors that taste even better the next day.

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What Makes This Recipe Special

• One-pan convenience – Just like Mary Berry’s signature style: less fuss, more flavor.
• Classic comfort – Perfect for family suppers or a hearty weekend meal.
• Tender aubergine – Roasted or browned first to keep its shape.
• Balanced flavors – Tomato, garlic, herbs, and a gentle warmth from chili.
• Great make-ahead dish – The flavors deepen beautifully overnight.

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Ingredients + Why They Matter

• Chicken thighs (6, bone-in and skin-on) – Juicy and rich, they bring depth to the sauce.
• Aubergines (2 medium, chunked) – Absorb the sauce while staying tender.
• Olive oil (2–3 tbsp) – For searing and sautéing.
• Garlic (3 cloves, sliced) – A flavor foundation Mary often uses.
• Red onion (1 large, sliced) – Adds gentle sweetness.
• Chopped tomatoes (400g tin) – Makes a rich base for the sauce.
• Tomato purée (1 tbsp) – Concentrates tomato flavor.
• Fresh thyme or oregano (1 tbsp) – Mary loves fresh herbs, but dried work well too.
• Chili flakes (¼ tsp, optional) – A touch of warmth, nothing overpowering.
• Salt + pepper – Essential for balance.
• Fresh parsley or basil – Brightens the finished dish.
• Lemon wedges – A final squeeze lifts the flavor.

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Variations & Swaps That Work

• Use chicken breast – Reduce cooking time to keep it moist.
• Vegetarian option – Swap chicken for mushrooms or chickpeas.
• Mediterranean twist – Add olives or capers.
• Extra veg – Courgette, spinach, or peppers make it even heartier.
• Cheesy finish – A sprinkle of feta or parmesan before serving.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Aubergine collapsed into the sauce	Cooked too long without browning	Roast or fry until golden first
Chicken dried out	Used breast and simmered too long	Use thighs or shorten cooking time
Sauce too watery	Extra liquid from aubergine	Simmer uncovered to thicken
Oily texture	Aubergine absorbed too much oil	Roast with light spray, don’t overcrowd pan

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How to Make Mary Berry’s Chicken and Aubergine Recipe

1. Brown the chicken – Season and sear in hot oil, skin-side down for 4–5 mins. Flip for 2 mins. Remove and set aside.
2. Cook the aubergine – Brown or roast aubergine chunks until golden, then set aside.
3. Make the sauce – Soften onion and garlic in the same pan, stir in tomato purée, chopped tomatoes, herbs, and chili. Simmer 5 mins.
4. Combine – Return chicken and aubergine, coat in the sauce, cover, and simmer gently 25–30 mins.
5. Finish – Uncover for the last 5 mins to thicken sauce. Garnish with fresh herbs and lemon.

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Tips From My Kitchen

• Roast aubergine in the oven instead of frying for less oil.
• If the sauce tastes sharp, stir in a pinch of sugar.
• Add fresh herbs at the very end for the brightest flavor.
• Best made ahead—tastes richer the next day.

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Storage + Reheating

• Fridge – Store in airtight container for 3 days.
• Freezer – Keeps up to 2 months; defrost overnight.
• Reheat – Gently in a covered pan with a splash of water, or microwave in bursts.

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FAQs

Q: Do I need to salt aubergine before cooking in this chicken recipe?
Salting aubergine isn’t strictly necessary anymore, as most modern varieties aren’t overly bitter. That said, I’ve tried both ways, and salting for 10 minutes before cooking helps the aubergine stay firmer and soak up less oil. If you’re short on time, you can skip it, but for a richer sauce with tender chunks, salting makes a noticeable difference.

Q: What’s the best cut of chicken for Mary Berry’s chicken and aubergine recipe?
Bone-in, skin-on chicken thighs are ideal—they stay juicy after simmering and give the sauce extra flavor. If you want a leaner version, boneless thighs or chicken breasts work too, but reduce the cooking time to avoid drying out.

Q: Can I make Mary Berry chicken and aubergine ahead of time?
Yes! In fact, the flavors deepen overnight. Cook as directed, let cool completely, then refrigerate for up to 3 days. Reheat gently in a covered pan or low oven with a splash of water to loosen the sauce. It’s a great meal-prep option for busy weeks.

Q: Can I freeze chicken and aubergine stew?
Absolutely. Cool the dish fully, portion into airtight containers, and freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat gently. Aubergine softens a bit more after freezing, but the flavor is still excellent.

Q: What can I serve with Mary Berry’s chicken and aubergine?
It pairs beautifully with basmati rice, fluffy couscous, or warm flatbreads to scoop up the sauce. For a heartier option, try roasted potatoes or creamy polenta. I also love a crisp green salad or tangy yogurt dip on the side for balance.

Q: How do I stop aubergine from soaking up too much oil?
Aubergine acts like a sponge. To avoid oily chunks, cook it in batches over medium-high heat, giving space in the pan so it browns instead of steaming. Alternatively, roast the aubergine cubes in the oven with a light spray of oil, then stir into the sauce later.

Q: Is Mary Berry’s chicken and aubergine recipe healthy?
Yes, it’s naturally gluten-free, packed with vegetables, and high in protein. To make it lighter, use skinless chicken thighs, cut back on olive oil, and serve with quinoa or brown rice for extra fiber.

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• Mary Berry Aubergine Bhuna Curry
• Mary Berry Spiced Grilled Aubergine
• Mary Berry Chicken Legs With Smoky Bulgur Wheat

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