Photography: Tanya Zouev
Moroccan chicken with eggplant and couscous
By Suzanne Gibbs and Lucy Buhler
Moroccan chicken with eggplant and couscous
INGREDIENTS
1 tablespoon olive oil
8 chicken pieces
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons mild Moroccan seasoning
400g can chopped tomatoes
1 large eggplant, sliced
¼ cup coriander leaves
1½ cups (300g) couscous, prepared according to packet directions, to serve
METHOD
Heat oil in a saucepan on high. Cook chicken for 2 minutes each side, until golden. Set aside. Reduce heat to medium, sauté onion and garlic for 3 minutes. Add seasoning, cook for 1 minute more.
Return chicken to pan with tomato and 1 cup water. Bring to boil. Reduce heat to low and simmer for 25 minutes, covered, until chicken is cooked through.
Meanwhile, grease and preheat a chargrill pan on high. Cook eggplant for 4 minutes each side, until tender.
Spoon chicken over eggplant. Top with coriander leaves and serve with couscous.
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