Ingredients
3 eggplants (black/green/purple)
4 tablespoons flour
salt and pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 whole chicken cut into 8 pieces
6 tablespoons oil
1 onion, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon oregano
2 cups diced tomato with juice
1 tablespoon parsley, chopped
4 tablespoons flour
salt and pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 whole chicken cut into 8 pieces
6 tablespoons oil
1 onion, chopped
2 garlic cloves, chopped
1/2 teaspoon thyme
1/2 teaspoon oregano
2 cups diced tomato with juice
1 tablespoon parsley, chopped
Method
- Cut eggplant into cubes, sprinkle with salt for 10-15 minutes.
- Rinse with water, squeeze to pat dry.
- Season flour with salt, pepper, cumin and coriander.
- Roll chicken pieces in flour mixture and shake off the excess.
- Heat half the oil in a sauce-pan over medium high heat.
- Add chicken, fry until golden brown.
- Remove chicken from the pan and set aside
- Stir in onions for 5 minutes till translucent.
- Add garlic, thyme, oregano, to the onions and stir for few minutes, remove from pan.
- Heat remaining oil in the pan over medium high heat and brown the eggplant cubes.
- Add onion mixture to eggplant and mix over medium heat, add tomato and chicken let it come to a boil
- Reduce heat, cover and let cook for 30 minutes or till chicken is done.
- Garnish stew with chopped parsley.
- Rinse with water, squeeze to pat dry.
- Season flour with salt, pepper, cumin and coriander.
- Roll chicken pieces in flour mixture and shake off the excess.
- Heat half the oil in a sauce-pan over medium high heat.
- Add chicken, fry until golden brown.
- Remove chicken from the pan and set aside
- Stir in onions for 5 minutes till translucent.
- Add garlic, thyme, oregano, to the onions and stir for few minutes, remove from pan.
- Heat remaining oil in the pan over medium high heat and brown the eggplant cubes.
- Add onion mixture to eggplant and mix over medium heat, add tomato and chicken let it come to a boil
- Reduce heat, cover and let cook for 30 minutes or till chicken is done.
- Garnish stew with chopped parsley.
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