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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 15 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large aubergine
  • 1 courgette
  • 1 bell pepper yellow or red
  • 4 chicken thighs or drumsticks
  • 1 red onion
  • 6 sun-dried tomatoes from jar
  • 5 fresh ripe tomatoes
  • ½ tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 bay leaf
  • 1 star anise
  • 1 Tbsp tomato purée
  • 1 tin chickpeas drained
  • ½ tsp freshly ground black pepper
  • Salt to taste
  • Olive oil for cooking
  • To serve: fresh parsley leaves chopped

Method
 

  1. Cut the aubergine into 2 cm slices then quarter them. Cut the courgette into 1.5 cm thick slices.
  2. Preheat the oven to 170°C.
  3. In a large casserole dish, heat a spoonful of olive oil and brown the chicken pieces all over, then transfer them to a plate.
  4. Add more oil and brown the aubergine slices, remove them to a plate, then brown the courgette pieces.
  5. Meanwhile, slice the onion, garlic and bell pepper. Chop the tomatoes and sundried tomatoes.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with chopped parsley leaves scattered on top.