Layered Picnic-in-a-Jar Recipe | Food Network UK

Ingredients

• For the rice layer
• 2 1/2 cups cooked brown rice
• 3 tablespoons chopped, pitted green olives
• 3 tablespoons chopped fresh coriander leaves
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper
• For the chickpea layer
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Zest of 1 lemon
• 1 1/2 cups cooked chickpeas, rinsed and drained
• 1/4 cup white wine
• For the aubergine layer
• 1/2 aubergine, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and shredded
• Special equipment: 4 (1-pint) jam jars