Andalucia Life Recipe - Tagine of Chicken and Aubergine with Lentil Salad

Moroccan cuisine is becoming fashionable in the UK. Luckily here, the ingredients are right on our doorstep and some, like saffron, root ginger and aubergines, cost a fraction compared to elsewhere. The lentil salad can also be served with all sorts of salad and meat dishes.

Ingredients (serves 4)

olive oil
1 chicken cut into 8 or 10 pieces (ask the butcher)
pinch saffron threads
tbsp fresh root ginger, grated
¼ tsp ground coriander
50 ml water
1 kg tomatoes, chopped
2 garlic cloves, crushed
pinch salt
¾ tsp paprika
½ tsp turmeric
¾ tsp ground cumin
handful fresh coriander, finely chopped
handful fresh parsley, finely chopped
½ tsp sugar
2 large aubergines cut into 2 cm thick rounds
juice of half a lemon

Method

Put some oil in a casserole and brown the chicken pieces all over. Add the saffron, ginger, ground coriander and 50ml of water. Cover and simmer gently for 1 hour.

Meanwhile put the tomatoes, garlic and a pinch of salt in a frying pan. Bring to a simmer for about 5 minutes then add the paprika. Continue cooking until almost all the water from the tomatoes has evaporated then add the turmeric, cumin, I teaspoon oil, fresh coriander, fresh parsley and sugar. Simmer until the mix is fairly thick. Check for salt.

Brush the aubergine with oil and grill on both sides until browned and cooked through. Drizzle with the lemon juice.

Now assemble the dish.

A tagine is authentic but the casserole will do. Place the chicken at the bottom. Put the aubergines on top. Now add the tomato mixture on top of the aubergines. Spoon over 3 or 4 tablespoons of the gingery cooking liquor. Cover and put into the oven at 180oC for one hour.

Lentil Salad (Serves 4)

150 gm puy (or red) lentils
300 ml water
½ tsp salt
1 large garlic clove unpeeled
65 gm onion, grated
1 tbsp olive oil
1 teaspoon root ginger grated
juice ½ lemon
½ tsp ground cumin
pinch black pepper
handful fresh parsley, finely chopped

Method

Put the lentils, water, salt, garlic, onion, oil and ginger in a pan. Simmer until the lentils are tender. (Times vary. Check after 30 minutes and then at 5 minute intervals. You may have to add a little more hot water.)

When the lentils are tender remove from the heat. Ideally all the water is absorbed at this stage, if not just strain the lentils. Remove the garlic skin and mash the garlic into the mixture. Stir in the lemon juice, cumin, pepper and parsley. Serve warm or cold.