This Turkish chicken dish with aubergine and warm spices is perfect for a spring dinner party. The sautéed aubergines give the sauce a distinctive rich, smooth flavour.
Serves: 6
Keeps for 2 days in
the fridge
Freezes for 3 months
Ingredients
● 450g aubergines, cut into 1cm cubes
● 1 tbsp salt
● 125ml sunflower oil
● 6 chicken joints, skinned
● 1 heaped tbsp flour
● ½ tsp salt
● 10 grinds of black pepper
● 1 tbsp olive oil
● 1 large onion, chopped
● 1 garlic clove, chopped
● 600ml vegetable stock
● 3 tbsp tomato purée
● 1 tsp salt
● 2 tsp brown sugar
● 10 grinds of black pepper
● ½ tsp ground cinnamon
● ½ tsp ground cumin
● ½ tsp ground coriander
Method
● Preheat the oven to 160°C.
● Place the aubergine cubes in a bowl, cover with cold water and add the salt. Leave for half an hour and then squeeze out as much moisture as possible, or use a salad spinner.
● Put the sunflower oil in a large frying pan and heat for 3 minutes.
● Add the aubergine, cover and sauté on all sides until golden brown. Lift out and drain on kitchen paper.
● Season the flour with ½ tsp salt and the black pepper.Dry the chicken joints well and coat with the seasoned flour. In an oven-to-table casserole or sauté pan, fry the portions in the hot olive oil until they are a rich brown on all sides, then lift out and drain on paper towels to remove any surface fat.
● In the same oil, gently sauté the chopped onion and garlic until they turn a rich brown.
● Keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning.
● Add the stock, tomato purée and seasonings.
● Stir well to release any tasty crispy bits adhering to the base of the casserole, then lay the chicken on top and surround with the fried aubergines.
● Bring to simmering point. Immediately cover and transfer to the oven. Bake for 50 minutes until the chicken is cooked through and the sauce is rich and thick.
100 Best Jewish Recipes is published by Pavilion Books, £16.99
To get more recipes, click here to sign up for our free JC food newsletter.