 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous. Ingredients:
2 teaspoons vegetable oil |
2 cups chopped onions |
2 garlic cloves, crushed |
2 boneless skinless chicken breasts, diced 1/2 cm cubes |
1 cup carrot, sliced 1/2 cm thick |
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper) |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon turmeric |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
1 cup water |
1 medium eggplant, cut into 1 cm cubes |
1/2 cup raisins (i have substituted sultanas) |
1 (400 g) can chickpeas, drained and rinsed (i understand these are called garbanzo beans in other places) |
1/2 cup dried apricot (optional) |
Directions:
1. Heat oil in a saucepan over medium heat.
2. Add the onion and garlic, stirring for a few minutes until onion is translucent.
3. Add chicken and lightly colour, stirring. Remove from pan.
4. Add carrots, capsicum, and spices.
5. Stir dry to toast.
6. Once a nice aroma comes from the pan, add 1/2 cup of water.
7. Cook stirring occasionally for 5 minutes.
8. Add remaining ingredients.
9. Cover and simmer over a medium heat for 30 minutes until veggies are tender.
10. Stir frequently during cooking, to prevent catching on the bottom.
11. You may need to add additional water.
12. Serve with couscous.
13. NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
14. Make sure you rinse the excess salt off and dry well in that case.
|
|