Chicken With Aubergine

Olive oil (6 tbp)

Put in pan and put on high heat.

Aubergines (2 medium in 4x2x1 cm pieces)

Add and sauté until soft and light brown.
Remove and reserve.

Chicken (around 1½ kg in small pieces))

Add and sauté until lightly brown.
Remove and reserve.
Let pan cool to a medium heat.

Onions (4 medium chopped)

Add & sauté until soft and lightly brown.

Garlic (3 cloves crushed)
Allspice (½ tsp ground)
Cinnamon (¼ tsp ground)
Cloves (¼ tsp ground)
Coriander (¼ tsp ground)
Cumin (¼ tsp ground)

Add and continue sautéing for 1 minute.

Tomatoes (200g skinned, seeded & chopped)
Pomegranate Molasses (2 tsp)
Lemon juice (3 tbp)
Black pepper (1 tsp ground)
Salt (½ tsp)

Add & stir well
Return reserved chicken and any juices. Stir gently.
Cover and simmer gently for 45 minutes.

Return reserved aubergine.

Pine nuts (2 tbp)
Parsley (2 tbp chopped)

Add and stir.
Cover & cook gently for another 10 minutes.