Braised Lebanese 7 Spice Chicken with Burnt Eggplant
Prep:  2 hrs 25 mins
Cook:  4 hrs 10 mins
Serves:  6
Average: 4 (5 votes)
Difficulty:
Cuisine:
Saved:
Lebanese
29
Recipe by: Breville
Recipe by Simon Johnson. This recipe is made with the Smart Oven™ Pro. Develop complex flavours with even convection heating.
Credit: Simon Johnson
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Braised Lebanese 7 Spice Chicken with Burnt Eggplant
Ingredients:
Chicken with Burnt Eggplant
Salad
Dressing
Method:
Chicken with Burnt Eggplant
  1. For best results, use the Smart Oven™ Pro by Breville
  2. First marinate the chicken. Rub the chicken with the bahrat, salt and olive oil and set aside for at least 2 hours
  3. Turn the Function dial to Slow cook setting
  4. Turn the Time dial to 4 hours
  5. Turn the Temperature Dial to HIGH
  6. Press the Start button
  7. Heat oil in an oven proof casserole dish over a medium/high heat on the stove top for 1 minutes. Add marinated chicken marylands in batches cook for 3-5 minutes each side or until browned on both sides. Remove
  8. Add the onion, garlic and chilli flakes, cook for 5 minutes or until the onion start to soften
  9. Pour in the stock and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish
  10. Add the chicken, preserved lemon and thyme, cover with foil and cook in the oven for 4 hours or until the meat is very tender and coming away from the bone
  11. Whilst the chicken in cooking, Place the eggplants over a flame and cook, turning during cooking until the skin is charred and the flesh soft. Dunk the cooked eggplants into a bowl of cold water and quickly remove the skin, drain the flesh on paper towel. Roughly chop the eggplant flesh and place in a bowl stir through the remaining ingredients and season with salt to taste
Tips & Hints:
  • Lightly toast all whole spices then grind with a pestle and mortar
Salad
  1. After preparing the salad ingredients, gently toss them together in a bowl
Dressing
  1. In a small bowl or jar, whisk or shake together the pomegranate molasses, lemon juice, olive oil, baharat an a little salt. Pour this over the salad just before serving and toss to dress the salad
  2. When the chicken is cooked, Gently remove the chicken legs from the dish. Skim any fat from the cooking liquid. Return the ovenproof casserole to the stovetop and cook the liquid for 5 minutes over a high heat until it is reduced and thickened slightly
  3. Place the chicken back into the glaze to warm through and get coated in the glaze, check seasoning, then serve with the burnt eggplant and shaved vegetable salad
Recipe by Simon Johnson

Simon Johnson is the leading provider of Australia's finest range of imported and home grown quality food, offering only products of the highest integrity and sourcing goods from quality producers around the world. To find out more about Simon and his quality food products  - click here.

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