1 Onion (medium size)
1 tsp tumeric
1 tsp salt (I used sea salt)
1/2 tsp ground black pepper
1/4 tsp cinnamon
Pinch of ground Saffron
2 tblsp tomato puree
1 whole garlic bulb (washed with skin)
1 tblsp lemon juice
1.1kg Chicken (I used chicken thighs)
3 cups cold water
For the Aubergines
2 medium Aubergines peeled and sliced thinly length ways
1/2 cup vegetable oil for every 4 slices of aubergine you fry
Chop the onion and fry until golden brown. Add the tumeric and stir to mix well with the onions.
Add the salt, black pepper, cinnamon, saffron and give it a quick mix over medium to low heat so as not to burn the spices.
Add the tomato puree and stir well to ensure all the spices and onions have mixed with the puree.
Add the chicken and then top up with 3 cups of cold water and a tablespoon of lemon juice. Take the washed whole garlic bulb and add to the pot. Cover the top and allow to simmer over medium heat for 30 minutes.
Reduce the heat and add the fried aubergines. Allow to cook for a further 30 minutes.
Enjoy this stew with saffron rice.