Chicken with Tomatoes and Eggplant

How to prepare chicken with tomatoes and eggplant

1. Heat 3 tablespoons of oil in a wide pot where the meat can fit in a single layer. Fry the chicken pieces on both sides until lightly browned. Remove from the pot.
2. Add the finely chopped onion and sauté until slightly soft, about 5 minutes. Add the crushed garlic and all the spices and stir for 30 seconds.
3. Add the tomatoes (blanched and peeled) cut into small cubes. Let simmer without stirring for about 5 minutes, until the tomato juice evaporates.
4. Put the chicken back in the pot, add 1 cup of water (250 ml), salt and ground black pepper. Bring to a boil. Simmer covered, over medium-low heat, for 30 minutes.
6. After this time, turn the chicken pieces. If the sauce hasn't reduced much during this time, continue cooking without the lid for another 15 minutes, otherwise put the lid on.
7. Preheat the oven to 200°C. Cut the eggplants into 2 cm cubes. Drizzle with 2 tablespoons of oil and salt. Place in a baking pan and roast for 20 minutes, stirring once.
8. When the chicken is cooked, taste the sauce for salt. Add the roasted eggplants. Continue simmering for another 10 minutes with the lid on.

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