Chicken and Aubergine with Harissa
Serves: 1. Prep and cook 30 – 50 mins.
Best served with rice.
INGREDIENTS:
- 2 tsp olive oil
- 40g onion (I use spring onions and discard the leaves)
- 50g aubergine
- ½ tsp garlic paste
- 1/2 tsp ground cumin
- ½ tsp ginger paste
- ½ tsp ground coriander
- ½ to 1 tsp harissa paste (depends how spicy you like it)
- 1 tsp agave nectar (you can substitute honey
- 150 – 200g chicken (boned and skinless such as thigh)
- 1 ripe tomato or 100g chopped tomato (tin or carton)
- 60ml water
- 1/3 tsp salt
- Almond slivers and fresh coriander leaves to garnish
METHOD:
- Finely chop the onion.
- Cut the chicken into 2 cm chunks.
- Cut the aubergine into 1cm cubes.
- Heat the olive oil in frying pan or sauce pan over medium heat.
- Add the onions and cook until the onions are soft, takes 4- 5 minutes.
- Add the coriander, cumin, ginger and garlic paste; stir and cook for 1 minute.
- Add the chicken chunks and fry for around 4-5 minutes until the outside turns brown (stir the chunks to prevent burning).
- Add the tomato, water, harissa, agave nectar, salt and bring to boil, stir and allow to simmer for 5 minutes (stir occasionally as the dish cooks).
- Add the aubergine cubes stir, simmer uncovered for 10 minutes. If the dish appears to be drying out add a little water-no more than 20ml at a time-and stir in.
- Before serving, check the taste and add more salt if required.
- Sprinkle with almonds and fresh coriander leaves.
