Name: BBQ chicken and aubergine stew with broad beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 onion; 2 cloves of garlic; 1 carrot; 1 Tbsp tomato purée; 1 tsp Ras El Hanout spice mix or Harissa paste; 1 tsp cumin powder; 1 tsp ground coriander; 1 tsp dried marjoram or oregano; 1 tsp smoked paprika; 1 star anise; 1 piece cinnamon; 1 bay leaf; 300 ml passata; 300 ml water; Salt & pepper; 1 preserved lemon; 1 cup broad beans; 4 barbecued or grilled chicken drumsticks; 2 aubergines, barbecued or grilled; Coriander leaves, to serve

BBQ chicken and aubergine stew with broad beans

22 Jun 2023

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1 onion
2 cloves of garlic
1 carrot
1 Tbsp tomato purée
1 tsp Ras El Hanout spice mix or Harissa paste
1 tsp cumin powder
1 tsp ground coriander
1 tsp dried marjoram or oregano
1 tsp smoked paprika
1 star anise
1 piece cinnamon
1 bay leaf
300 ml passata
300 ml water
Salt & pepper
1 preserved lemon
1 cup broad beans
4 barbecued or grilled chicken drumsticks
2 aubergines, barbecued or grilled
Coriander leaves, to serve

Instructions

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.