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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: African
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely slice the onion and garlic. Chop the carrot.
  2. 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.
  3. Add the tomato purée and ground spices and stir for a minute.
  4. Add the passata and the water, season with salt and pepper, and add the cinnamon, star anise and bay leaf. Bring to the boil.
  5. Put a lid on and simmer for 20 minutes, or until you get a thick sauce.
  6. 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.
  7. Add the meat, beans, aubergine & lemon to the stew and cook for another 5-8 minutes.
  8. Serve with fresh coriander leaves, scattered on top.