This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.
- 2 teaspoons vegetable oil
- 2 cups chopped onions
- 2 garlic cloves, crushed
- 2 boneless skinless chicken breasts, diced 1/2 cm cubes
- 1 cup carrot, sliced 1/2 cm thick
- 1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1 cup water
- 1 medium eggplant, cut into 1 cm cubes
- 1⁄2 cup raisins (I have substituted sultanas)
- 1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
- 1⁄2 cup dried apricot (optional)
- Heat oil in a saucepan over medium heat.
- Add the onion and garlic, stirring for a few minutes until onion is translucent.
- Add chicken and lightly colour, stirring. Remove from pan.
- Add carrots, capsicum, and spices.
- Stir dry to toast.
- Once a nice aroma comes from the pan, add 1/2 cup of water.
- Cook stirring occasionally for 5 minutes.
- Add remaining ingredients.
- Cover and simmer over a medium heat for 30 minutes until veggies are tender.
- Stir frequently during cooking, to prevent catching on the bottom.
- You may need to add additional water.
- Serve with couscous.
- NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
- Make sure you rinse the excess salt off and dry well in that case.