Once upon a time I used to never experiment with my food. The cooking was very basic and I’d very much shy away from anything remotely adventurous. Thankfully I’ve now seen the light and the world of food and cooking is something I think about almost 24/7 (unless I’m in the gym of course!).
I do still have the ocassional moment of doubt though, like on Sunday afternoon when I get asked if we can make a Tagine for the evening. My immediate thought was ‘no, I’m not bothering with meals that are too sweet with fruit in!’ However when I was told the only fruity ingredient was a lemon, I didn’t think it would be on the sweet side after all!
This recipe was taken from one of my favourite cookbooks, ‘The Slow-Cook Book’ and has a delicious tomato base with plenty of hearty flavours. Enjoy!
(Serves 2)
– Ingredients
Olive Oil
6 x Boneless Chicken Thighs (skin removed)
2 x Small Aubergines (chopped into 2cm cubes)
1 tsp x Ground Cinnamon
2 tsp x Ground Cumin
2 x Onions (finely chopped)
2 x Red Chillies (deseeded & finely chopped)
2 x Bay Leaves
1kg x Tomatoes (chopped)
1 tbsp x Tomato Puree
300ml x Chicken Stock
1/2 x Lemon (sliced)
Handful of Coriander (finely chopped)
– Method
1. Add the oil to a large casserole dish over a medium-high heat. Season the chicken & brown in the pan for 8 minutes.
2. Remove the chicken from the pan and set-aside on a plate.
3. Fry the aubergines for approximately 10 minutes over a medium heat with the cinnamon (add more oil if required)
4. Add the onions, chillies, bay leaves and cumin. Add additional seasoning and cook for a further 10 minutes.
5. Add the chicken pieces back to the pan along with the tomatoes, tomato puree, a few lemon slices and the stock.
6. Cover with the lid and reduce the heat and simmer gently for 30 minutes.
7. Once the time is up, remove the lid and increase the heat in order to reduce the sauce. Stir regularly.
8. When the sauce has thickened, remove the bay leaves and lemon slices, and add the coriander.
Serve with couscous (optional)
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