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Braised Lebanese 7 Spice Chicken with Burnt Eggplant

Credit: Simon Johnson

Recipe by: Breville
breville.com.au

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Average: 4 (2 votes)

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Difficulty

Moderate

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Braised Lebanese 7 Spice Chicken with Burnt Eggplant

Ingredients

Method

Ingredients:

Chicken with Burnt Eggplant

6 chicken marylands 2 tbsp baharat (Lebanese 7 spice - Herbies or see recipe below) 1 tsp salt 2 tbsp olive oil 2 brown onions, peeled, sliced 2 clove garlic, finely chopped 1 tsp chili flakes 3 cups chicken stock Skin form 1 preserved lemon, cut into thin strips 3 sprigs thyme Baharat: 1 tablespoon black peppercorns 1 tablespoon cumin seeds 2 teaspoons coriander seeds 1 teaspoon whole cloves 1/2 teaspoon cardamom seeds 1 1/2 tablespoons paprika 1 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Burnt Eggplant: 2 medium eggplant 1/2 cup tahini 2 clove garlic, finely chopped Juice 1 lemon Salt

Salad

1 medium turnip, peeled, finely shaved 1 medium beetroot, peeled, finely shaved 1 medium fennel, finely shaved 4 radish, finely sliced heart and inner leaves of 1 bunch celery, finely sliced on an angle 1/2 pomegranate, seeds removed 1/4 bunch mint, picked 1/4 bunch dill, picked 1/4 bunch flat parsley, picked 1/4 cup walnuts, lightly roasted, roughly chopped

Dressing

2 tsp pomegranate molasses Juice 1 lemon 3 tbsp extra virgin olive oil 1 tsp baharat Salt & fresh ground pepper to taste

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Method:

Chicken with Burnt Eggplant

For best results, use the Smart Oven™ Pro by Breville
First marinate the chicken. Rub the chicken with the bahrat, salt and olive oil and set aside for at least 2 hours
Turn the Function dial to Slow cook setting
Turn the Time dial to 4 hours
Turn the Temperature Dial to HIGH
Press the Start button
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
Add the onion, garlic and chilli flakes, cook for 5 minutes or until the onion start to soften
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
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
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

After preparing the salad ingredients, gently toss them together in a bowl

Dressing

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
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
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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