spiced chicken with eggplant & tomatoes
- 1 large eggplant
- 2 teaspoons paprika
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne
- 4 boneless, skinless chicken breasts
- salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 teaspoons chopped garlic
- 3 tomatoes, chopped
- 1 tablespoon lemon juice
- 2 tablespoons chopped coriander
Preheat oven to 350 F. Place eggplant on cookie sheet and prick the skin all over with a fork. Bake 45 minutes or until very soft. Cool. Cut in half and scrape out the flesh. Discard skin.
Combine paprika, ginger, cumin, coriander and cayenne. Sprinkle 1 tablespoon of spice mixture over chicken breasts. Season with salt and pepper. Heat 2 tablespoons olive oil in skillet over medium-low heat, reserving 1 tablespoon of oil to cook chicken. Add onions and sauté for 10 minutes or until translucent and tinged with gold.
Meanwhile, heat remaining oil in a separate skillet and cook chicken breasts for 3 minutes per side. Set aside.
Stir in garlic and remaining seasoning mix to onions. Sauté for 1 minute, then add eggplant, tomatoes and salt. Cook for 10 minutes over low heat, stirring occasionally. Add the chicken breasts to the eggplant mixture and continue cooking at a gentle simmer, partly covered with a lid, for another 10 minutesor until mixture is a thick mass. Stir in lemon juice.
Adapted from Lucy Waverman, The Globe and Mail