Palestinian Chicken and Eggplant Curry

Ingredients

• Chicken thighs (6, skin-on)
• Eggplant (1 large, diced)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Tomatoes (2, diced)
• Tomato paste (2 tablespoons)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Turmeric (1/2 teaspoon)
• Cayenne pepper (1/4 teaspoon)
• Cinnamon (1/4 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Coconut milk (1 can (400ml))
• Fresh cilantro (1 bunch, chopped)
• Lemon juice (2 tablespoons)
• Cooked rice (to serve)

Instructions

1. Heat a generous drizzle of oil in a large skillet or pot over medium heat.
2. Add the chicken thighs, skin-side down, and cook until both sides are browned and crispy, about 5 minutes per side. Once done, remove from the skillet and set aside.
3. In the same skillet, add the diced eggplant and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
4. If needed, add a touch more oil to the skillet, followed by the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
5. Add the grated ginger, diced tomatoes, tomato paste, and the spices (ground cumin, ground coriander, turmeric, cayenne pepper, and cinnamon). Season with salt and pepper, then stir well to combine all the ingredients.
6. Return the browned chicken thighs and eggplant to the skillet, nestling them into the sauce. Pour in the coconut milk and gently stir to combine. Bring the mixture to a simmer.
7. Cover the skillet and let the curry simmer gently for 30 minutes, or until the chicken is cooked through and tender.
8. Stir in the chopped cilantro and lemon juice, then adjust the seasoning if needed.
9. Serve this luscious Palestinian chicken and eggplant curry over a bed of fluffy, cooked rice, and enjoy the symphony of flavors!