Moroccan chicken with eggplant and couscous

Chicken & Vegetable Cous-Cous, Entrees Eggplant recipe from Ciruli Brothers.

By Suzanne Gibbs and Lucy Buhler

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

Preparation 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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