Oven baked Aubergine & Chicken Stew with Rice – (Khoresht-e-bademjoon va morgh ba berenj-e-kateh too fer)

Oven Baked Aubergine & Chicken stew

Ingredients

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

1.1kg Chicken (I used chicken thighs)

1/3 cup oil (I used olive oil)

3 cups cold water

Method

Oil the base of a large roasting tin. Add the half of the salt, pepper, cinnamon and tumeric to it.

Cut the aubergines into thin slices and toss in the oil and spices. Layer the aubergine to make bottom layer covering the base of your tin.

Chop the onion and spread over the aubergines.

Add the chicken pieces and sprinkle with the rest of the remaining dry spices including the saffron.

In a jug add the tomato puree and dilute in 3 cups of water. Pour over the chicken.

Place in the oven for 45 minutes at 200 degrees celsius.

Keep the oven on and carefully remove roasting tin. Pour the rice in-between the chicken pieces so that it is immersed in the stew.

Place back in the oven for another 35 to 40 minutes.

Remove from the oven and enjoy.

Happy eating and Noosh-e-jaan 😃

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s