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DINNER TONIGHT: ARMENIAN CHICKEN AND AUBERGINE
The Times, UK
February 20, 2013 Wednesday 12:01 AM GMT
by Lindsey Bareham
Shopping is kept to a minimum for this subtly flavoured chicken and
aubergine stew and, once home, there is very little cooking required.
Chicken thighs are browned, onions are softened, aubergine is peeled
and diced, then everything cooks gently in one pan. The aubergine
wilts into a creamy almost-sauce imbued with chicken juices and the
stew is served over couscous or rice with a dollop of thick creamy
yoghurt and a sprinkling of chopped flat-leaf parsley. It reheats
perfectly. To make this for four, add a second aubergine and onion,
more chicken and a little extra water.
Serves 2 Prep: 20 min Cook: 45 min Ingredients:
1 large onion, approx. 200g3 tbsp olive oil4 skinned chicken thighs1
plump aubergine, approx. 200g75ml water140g sheep's milk yoghurt1
tbsp finely chopped flat-leaf parsley
Method
Halve, peel and finely chop the onion. Heat 1 tbsp oil in a spacious,
lidded saute or frying pan, stir in the onion and cook, stirring
regularly, for 5 minutes over a medium heat. Season with salt, reduce
the heat, cover and leave to gently soften while you heat the other
1 tbsp oil in a frying pan and brown the chicken on both sides. If
it sticks and resists turning, rest the pan off the heat for a few
minutes, then lift with a spatula, turn and finish cooking. Peel the
aubergine, quarter lengthways and, holding the pieces together, cut
into kebab-size chunks. Stir the aubergine into the softening onion,
place the chicken among the vegetables, add the water and final 1 tbsp
olive oil. Cover and cook over a low heat - I used a heat diffuser
mat - for 45 minutes, giving the odd stir and turning the chicken once.
Serve over couscous or rice, with a dollop of yoghurt and parsley
garnish.
View Times writers' and readers' pics of Lindsey Bareham's recipes
at thetim.es/foodflickr
Make one of Lindsey's Dinner Tonight recipes and send us a photo of
the dish to [email protected]
From: A. Papazian
The Times, UK
February 20, 2013 Wednesday 12:01 AM GMT
by Lindsey Bareham
Shopping is kept to a minimum for this subtly flavoured chicken and
aubergine stew and, once home, there is very little cooking required.
Chicken thighs are browned, onions are softened, aubergine is peeled
and diced, then everything cooks gently in one pan. The aubergine
wilts into a creamy almost-sauce imbued with chicken juices and the
stew is served over couscous or rice with a dollop of thick creamy
yoghurt and a sprinkling of chopped flat-leaf parsley. It reheats
perfectly. To make this for four, add a second aubergine and onion,
more chicken and a little extra water.
Serves 2 Prep: 20 min Cook: 45 min Ingredients:
1 large onion, approx. 200g3 tbsp olive oil4 skinned chicken thighs1
plump aubergine, approx. 200g75ml water140g sheep's milk yoghurt1
tbsp finely chopped flat-leaf parsley
Method
Halve, peel and finely chop the onion. Heat 1 tbsp oil in a spacious,
lidded saute or frying pan, stir in the onion and cook, stirring
regularly, for 5 minutes over a medium heat. Season with salt, reduce
the heat, cover and leave to gently soften while you heat the other
1 tbsp oil in a frying pan and brown the chicken on both sides. If
it sticks and resists turning, rest the pan off the heat for a few
minutes, then lift with a spatula, turn and finish cooking. Peel the
aubergine, quarter lengthways and, holding the pieces together, cut
into kebab-size chunks. Stir the aubergine into the softening onion,
place the chicken among the vegetables, add the water and final 1 tbsp
olive oil. Cover and cook over a low heat - I used a heat diffuser
mat - for 45 minutes, giving the odd stir and turning the chicken once.
Serve over couscous or rice, with a dollop of yoghurt and parsley
garnish.
View Times writers' and readers' pics of Lindsey Bareham's recipes
at thetim.es/foodflickr
Make one of Lindsey's Dinner Tonight recipes and send us a photo of
the dish to [email protected]
From: A. Papazian