Spicy Chicken with Aubergine Cream

Name: Spicy Chicken with Aubergine Cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Turkish
Ingredients: 500 ml/17 fl oz/2 cups chicken stock; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 kg/4 lb 8 oz aubergines; juice of ½ lemon; 1 tbsp salt; 3 tbsp plain flour; 300 ml/10½ fl oz/scant 1¼ cups milk; 4 tbsp grated hard cheese, preferably Turkish cheese, or Parmesan, Pecorino or Regato; 4 tbsp grated hard cheese, preferably Turkish cheese, or Parmesan, Pecorino or Regato; 4 tbsp grated hard cheese, preferably Turkish cheese, or Parmesan, Pecorino or Regato; 4 tbsp grated hard cheese, preferably Turkish cheese, or Parmesan, Pecorino or Regato; 4 tbsp grated hard cheese, preferably Turkish cheese, or Parmesan, Pecorino or Regato; 2 tbsp pomegranate seeds, paper-thin slices of lemon and 2 tbsp chopped parsley leaves, to serve; 2 tbsp pomegranate seeds, paper-thin slices of lemon and 2 tbsp chopped parsley leaves, to serve; 2 tbsp pomegranate seeds, paper-thin slices of lemon and 2 tbsp chopped parsley leaves, to serve; 1 tsp chilli powder; 2 red peppers, deseeded and chopped; 4 garlic cloves, thinly sliced; 4 small onions, roughly chopped; 4 skinless, boneless chicken breasts, cut into large cubes; 4 skinless, boneless chicken breasts, cut into large cubes; 45 g/1½ oz unsalted butter; 2 large tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

A little taste of Turkey – my mother used to cook this dish often and it would provoke my father to talk to us about his favourite book The Arabian Nights.

Ingredients

2 large tomatoes
45 g/1½ oz unsalted butter
4

Asia
Turkey
Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Cut a cross in the base of each tomato, using a sharp knife, then put them in a heatproof bowl and cover with boiling water. Leave to stand for 2–3 minutes, then drain. Peel off and discard the skins, then roughly chop the flesh and leave to one s