For the chicken:

• 4 chicken fillets (skinless and boneless)
• ½ onion chopped
• 1 garlic clove chopped
• ½ teaspoon ginger chopped
• 2 bay leaves
• 1 celery stick sliced
• 4 tablespoons olive oil

For the sides:

• 2 large potatoes, washed thoroughly and sliced (leave the skin on)
• 1 aubergine sliced
• 200 grams kumquats
• 200 grams sugar
• 1 cinnamon stick
• 2-3 drops lemon juice
• 2-3 chives
• Salt and pepper

Method:

• Marinate the chicken overnight with all the ingredients listed for the chicken.
• Prepare the kumquat preserve as follows: Place them in a small pot and cover with cold water. Simmer for 20 minutes. When the 20 minutes are up, drain them and place them in a shallow pan while also adding the sugar, cinnamon, lemon juice and sauté until all ingredients have fused together (should look like spoon sweets). Remove from heat and allow to cool.
• In the mean time remove the chicken fillets from the marinade and place them in a baking dish with ½ cup water to avoid sticking.
• Turn on the grill and grill the chicken fillets for about 25 minutes, turning constantly to avoid over cooking on one side.
• Place the potato and aubergine slices in another baking dish with a little oil, season and cook in a well heated oven for 10-15 minutes.
• When everything is cooked through stack the chicken fillets on top of the vegetables on a plate and garnish with chives and accompany with kumquat preserve.