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By Caroline Conran

Published 2012

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On the markets chichoumeye, finely cut aubergines, onions and peppers, held together with tomatoes, is dished out with the rôtisserie chickens– the juice from the chickens drops into the vegetables, which smell and taste like heaven. You can add diced courgettes to the mixture.

Customarily eaten with roast or sautéed chicken (such as Poulet à la Barthelasse), chichoumeye is also good with eggs, an omelette or tortilla, a