Chicken, olives and aubergine stew

Recipes-Olives from spain
  • 150 gr Green OLIVES FROM SPAIN (pitted)
  • 1 pc Full chicken with bones (chopped into 8 to 10 pieces)
  • 150 g Small eggplants (halved lengthwise)
  • 3 tbsp Tomato puree
  • 1 pcs Onion, (chopped lengthwise)
  • 5 pcs Garlic cloves (finely chopped)
  • ½ cup chicken stock or 1 cup of water
  • 3 tbsp Olive oil
  • 1 ½ tbsp Ground cumin
  • 1 tbsp Sweet paprika powder
  • 1 tbsp Chopped oregano
  • 1 tsp Chili flakes
  • 2 tbs Lemon juice
  • Handful coriander, (roughly chopped)
  • Salt and black pepper to taste
Preparation time:
60 minutes
3-4 portions
Level of difficulty:
  • In a large frying pan or kadhai, heat the olive oil over a medium heat. Once the oil is hot, add the chicken brown from both sides and remove.
  • Add the sliced onion, stir a bit and add salt. When the onions turn very soft and dispel an agreeable fragrance, add the garlic, cumin, sweet paprika powder, chilli flakes and tomato paste, continue cooking for a couple of minutes until the garlic has softened.
  • Add the chopped aubergines and the olives and stir.
  • Add the stock/water and lemon juice. Cover the pan to let it cook all together for 10-12 minutes over medium heat until the flavors blend.
  • Add the chicken, salt, pepper to taste and the oregano. Let it simmer for 25-30 min at low heat. Keep checking and stirring throughout cooking. Remove from the heat and let it set.
  • Serve with boiled rice or chapati.