You should have seen how long it took to make this chicken the
- 1 chicken, cut into 8 pieces -
- 1/2 tsp turmeric -
- 1 Tbsp salt, plus 2 tsp for sprinkling on the eggplant (to soak it) -
- 1/4 tsp pepper -
- 2 garlic cloves, crushed -
- 1 onion, finely chopped -
- 1/2 cup water -
- 1 medium eggplant, peeled and cut lengthwise into 1/2-inch slices -
- 1/4 cup canola oil, for frying the eggplant -
- 1 6 oz. can tomato paste -
- 1/4 tsp saffron powder -
- 2 potatoes, peeled and sliced into 1/4-inch rounds -
- 1/2 cup gureh (unripe grapes), optional -
1. Preheat the oven to 350°F.
2. In a 9"x13" roaster, place the chicken pieces skin side up and rub them with turmeric, salt, pepper and garlic. Scatter the onion slices on top. Add the water, cover with foil, and bake for 1 hour.
3. In the meantime, sprinkle the eggplant slices with salt. After they have sweated (about 15 minutes), rinse and dry them. Fry the eggplant in a medium skillet until browned. Set aside.
4. Remove the chicken from the oven, uncover and use food tongs to transfer the pieces from the roaster to a bowl.
5. Add the tomato paste and saffron to the chicken juices in the roasting pan and mix well. Add the potatoes, covering the bottom of the roaster. Return the chicken pieces, skin side up, to the pan and pour all the juices that have accumulated on your plate into the pan. Drape the fried eggplant slices on top. Sprinkle with gureh, if using. Return to the oven and bake, uncovered, for another hour.
NOTE: If you don’t want to fry the eggplants, feel free to broil them. Although it is optional, gureh (unripe grapes) gives this recipe a great tangy taste and a very exotic look. Gureh is available at Middle Eastern shops. If you cannot find it and want to get a similar type of flavor, add a squeeze of lemon or lime over the top of your plate when serving.
This article appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.