- 8
Ingredients
- 6 tbs olive oil
- 3 cups slivered onions
- 6 large cloves of garlic, minced
- 1 tbs sweet Hungarian paprika
- 1 tsp coarse (kosher) salt
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- freshly ground black pepper, to taste
- 2 cups (drained) diced canned tomatoes
- 1 cup water
- 3 tbs lemon juice
- 8 chicken legs with thighs, seperated and skinned
- 1 large eggplant, cut into 1-inch cubes
- 2 tbs chopped fresh flat-leaf parsley
- salt and pepper, to taste
- 1/3 cup slivered blanched almonds, for garnish
Preparation
Step 1
Heat 2 tbs of the oil in a large, wide pot over low heat. Cook the onions and garlic, covered, until softened, 10-15 minutes, stirring occasionally. Add all the spices and stir over low heat for 1 minute to mellow the flavors.
Add the tomatoes, water and lemon juice, bring this sauce to a boil for 2 minutes. Arrange chicken pieces in a single layer in the pot, spooning some sauce over them. Bring to a boil, reduce heat to medium-low, partially cover and simmer for 15 minutes. Turn chicken over and simmer until tender, about 20 minutes. Meanwhile, preheat oven to 400 degrees.
Toss the eggplant with the remaining 4 tbs of oil. Spread on a baking sheet in a single layer and roast until soft and golden, about 25 minutes, tossing once.
Stir the eggplant and 1 tbs parsley in with the chicken. Season with salt and pepper. Remove to a large, shallow serving bowl. Sprinkle with the almonds and remaining parsley.