Persian style chicken stew
This Persian style chicken stew is made with aubergine, courgette and chickpeas, so it’s healthy and hearty. It’s gluten- and dairy-free too. Perfect for midweek family suppers or laid-back dinner parties. Serve it with boiled rice.
Ingredients
Method
- Cut the aubergine into 2 cm slices then quarter them. Cut the courgette into 1.5 cm thick slices.
- Preheat the oven to 170°C.
- In a large casserole dish, heat a spoonful of olive oil and brown the chicken pieces all over, then transfer them to a plate.
- Add more oil and brown the aubergine slices, remove them to a plate, then brown the courgette pieces.
- Meanwhile, slice the onion, garlic and bell pepper. Chop the tomatoes and sundried tomatoes.
- When the veggies are brown all over, put the chicken back and add all the chopped and sliced vegetables – including the browned aubergine and courgette.
- Scatter all the spices on top, add the bay leaf and star anise, season to taste and bring to a boil under a lid. Add the tomato purée.
- Put the lid on and put the dish in the oven. Cook for 45 minutes, then mix in the chickpeas and cook for another 15 minutes.
- Serve with chopped parsley leaves scattered on top.