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Cut the chicken into 8 serving pieces, with the breasts cut in half (remove the backs and wings and save for soup). Cut eggplant into 1-inch cubes, (do not peel), salt, and drain for 20 minutes, then rinse. Remove skin and fat from chicken pieces. Heat a large frying pan and add 1 tbsp of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tbsp oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes. Add the stock, cinnamon, curry powder, cumin, turmeric, and pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes. Add the chicken breasts, tomato, raisins, and 1 tbsp of coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more. Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing the top with the remaining coriander.
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