Middle Eastern Chicken Stew

by Mrs S J McHardy
(Birmingham UK)

Ingredients and Instructions:

Serves 4 - 6 Cooking - 1 hour

1 small aubergine
salt and black pepper
1 large onion
1 red pepper
1 green chilli
1 large Butternut Squash
4 tablespoons of olive oil
8 chicken thighs
2 cloves garlic
1 cinnamon stick
2 bay leaves
1 oz raisins
tablespoon ground coriander
grated rind and juice of 1 lemon
14 oz can chick peas
1 pt chicken stock

Trim the ends off the aubergine and cut into small cubes. Place these in a colander, sprinkle with sald and leave to stand over a bowl for 15 minutes. Rinse and drain well. Peel and chop the onion. Cut the stalk end off the pepper and chilli, then remove all pith and seeds from both and chop the flesh. Cut the butternut squash into small cubes (it is best to boil the squash first as it is very hard to cut)

Heat about a quarter of the olive oil in a large flameproof casserole. Brown the chicken thighs all over, then use a perforated spoon to transfer them to a place. Add the rest of the oil to the pan. Peel the garlic and crush it. Add all the prepared vegetables and the chilli and fry, stirring often for 10 minutes.

Add the cinnamon stick, bay leaves, raisins, coriander, grated lemon rind and juice. Drain the chick peas and stir them in. Pour in stock and bring to the boil. Season the mixture well. Stir well, replace the chicken pieces, pushing them down between the vegetables, and reduce the heat so that the stew simmers very gently.

Cover the pan and cook for about 45 mins, or until the chicken pieces are cooked through and the vegetables are tender.

Taste for seasoning before serving.

Serve with cous cous, rice or pasta