BBQ chicken and aubergine stew with broad beans
This BBQ chicken and aubergine stew with broad beans is made with leftover barbecued chicken and aubergine. It has North-African flavours, so serve it with couscous, rice or flatbread. I made it with chicken drumsticks but thighs or breast meat would work too. This stew is spiced but not spicy, so add some chilli or cayenne , if you want it hot.
Ingredients
Method
- Finely slice the onion and garlic. Chop the carrot.
- Heat some oil in a large pan, then gently sauté the onion for 5 minutes, add the garlic and carrot and stir for a minute or so.
- Add the tomato purée and ground spices and stir for a minute.
- Add the passata and the water, season with salt and pepper, and add the cinnamon, star anise and bay leaf. Bring to the boil.
- Put a lid on and simmer for 20 minutes, or until you get a thick sauce.
- Meanwhile, take the meat off the chicken bones and shred them into small pieces. Cut the aubergine into bite-sized chunks, the preserved lemon into tiny pieces.
- Add the meat, beans, aubergine & lemon to the stew and cook for another 5-8 minutes.
- Serve with fresh coriander leaves, scattered on top.