Tagine of Chicken with Aubergines

9:00 pm on 11 April 2005


  • 1.8kg Chicken cut into eight pieces
  • 2 medium aubergines (about 750g in total)
  • 1 garlic clove
  • 1 teaspoon ground ginger
  • large pinch of cinnamon
  • 1 teaspoon salt 4 tablespoons olive oil
  • 2 large onions
  • Juice of a freshly squeezed lemon
  • freshly ground black pepper


Pre-heat grill

Trim the aubergines, cut them cross ways into ½ inch slices. Brush each side with oil. Place on oven tray and sprinkle with salt and pepper. Place tray close to grill and grill for about 5 minutes either side to brown them.

Crush garlic and mix with ginger cinnamon, salt and oil in a small bowl.

Arrange chicken pieces in a casserole – it should be large enough for all the chicken pieces to touch the bottom. Spoon over half the spice mixture. Place casserole, covered, over medium heat.

Peel the onions and thinly slice.

Remove the lid and spread onions over chicken. Top with the browned aubergine. The casserole will appear very full, but the vegetables will shrink as they cook. Spoon over the remaining spice mixture, cover and continue cooking over a low heat for about an hour. Test chicken- it should be very tender. If not continue cooking for up to 30 minutes.

When the chicken is cooked, take out of casserole while you pour lemon juice over the vegetables, by this time reduced to a savoury pulp. Stir well and adjust seasoning. Replace the chicken on the vegetables and serve very hot from the cooking pot.

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