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In Persian, khoresh mean
aubergines/eggplants. It is often served on festive occasions and is believed
to have been a favorite of kings.
Ingredients
- whole chicken or 4 large chicken
pieces
- eggplant - 3,
sliced
- pepper - 3 (red, yellow and
green), seeded and sliced
- tomatoes - 400g/14oz, chopped
- garlic - 2 cloves, crushed
- large onion - 1, chopped
- ground cinnamon - 1 tbsp
- black pepper and salt
- oil - 2 tbsp
- lemon juice - 2 tbsp
- water - 250ml/8fl oz/1 cup
- rice - to serve
Method
- Heat the 1 tbsp oil in a
saucepan and fry the chicken (both sides) for 10 minutes.
- Add the onion and fry for 4-5
minutes until golden brown.
- Then, add the chopped tomatoes
and their liquid, water, garlic and seasoning. Boil it then reduce
heat and simmer slowly, covered for 10 minutes.
- Meanwhile, heat the remaining
oil and fry the aubergines until golden. Transfer to a plate.
- Add the peppers to the pan and
fry for few minutes until it slightly softened.
- Place the aubergines and peppers
over the chicken. Sprinkle over the cinnamon and lemon juice.
- Cover the chicken and continue
to cook over a low heat for 45 minutes until the chicken is
cooked.
- transfer the chicken, peppers
and aubergines to the plate. Reheat the sauce and adjusting the
seasoning, then pour over the chicken.
- Serve with rice. Serves 4.
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