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Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken - cut into 8 pcs, with Breasts cut in half

  2. 3 tablespoons 45ml Olive oil

  3. 1 cup 62g / 2 1/5oz Onion - diced

  4. 3 Garlic cloves - finely chopped

  5. 1 3/4 lbs 794g / 28oz Eggplant - unpeeled, and Cut into 1" pieces

  6. 3 cups 711ml Chicken stock - fresh or canned

  7. 1 1/2 Cinnamon stick - (3" long)

  8. 1 teaspoon 5ml Curry powder

  9. 1 teaspoon 5ml Ground cumin

  10. 1/4 teaspoon 1 1/3ml Ground turmeric

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper - or to taste

  12. 1 teaspoon 5ml Carrot - cut 1/2" dice (large)

  13. 1 teaspoon 5ml Zucchini - cut 1 teaspoon 5ml White turnip - cut 1/2" dice (medium)

  14. 1/2 Red bell pepper - cut 2 cups 125g / 4.4oz Medium-ripe tomatoes in

  15. 1/2" dice

  16. 1/2 cup 80g / 2.8oz Golden raisins

  17. 2 tablespoons 30ml Chopped fresh coriander (or 2 tbspns chopped fresh parsley)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes. Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes. Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more. Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

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