Eggplant and Chicken Tajine

Ingredients

• 1 piece Eggplant (medium, about 300 g)
• 2 pieces Chicken thighs (with skin, boneless or whole)
• 200 g Cooked chickpeas (pre-cooked or canned, drained)
• 2 cloves Garlic (coarsely chopped)
• 1 piece Onion (medium, sliced)
• 15 g Fresh parsley (chopped)
• 2 tbsp Extra virgin olive oil (for cooking and frying)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Ground black pepper
• 0.5 tsp Ground cumin
• 3 tbsp All-purpose flour (to coat the eggplants)
• 200 ml Water (for the sauce)

Instructions

1. Prepare the ingredients

   Slice the onion, coarsely chop the 2 garlic cloves, chop the parsley, cut the eggplant in half lengthwise then make shallow cuts across the entire surface.

   Time: PT10M

2. Season the chicken

   Sprinkle the two chicken thighs with salt, pepper and cumin.

   Time: PT2M

3. Brown the chicken

   Heat 1 tbsp olive oil in the pan over medium‑high heat (≈180°C). Add the chicken thighs and brown them for 5 min each side until they develop a nice golden color.

   Time: PT10M

   Temperature: 180°C

4. Set aside the chicken

   Remove the browned thighs from the pan and place them on a plate.

   Time: PT1M

5. Sauté garlic and onion

   In the same pan, add more olive oil if needed, then sauté the garlic and onion until translucent (≈5 min).

   Time: PT5M

   Temperature: 180°C

6. Deglaze and flavor

   Add the cumin, salt and pepper, then pour in 200 ml water. Bring to a gentle boil.

   Time: PT2M

   Temperature: 180°C

7. Simmer the chickpea sauce

   Stir in the cooked chickpeas, reduce the heat and let simmer for 12 min until the sauce thickens slightly.

   Time: PT12M

   Temperature: 150°C

8. Finish the sauce

   Add the chopped parsley, taste and adjust seasoning if needed.

   Time: PT2M

9. Stuff the eggplants

   Sprinkle the eggplant cuts with salt and pepper, then fill them with the parsley‑garlic mixture.

   Time: PT8M

10. Coat with flour

    Sprinkle the eggplant pieces with all‑purpose flour and shake off the excess.

    Time: PT3M

11. Fry the eggplants

    Heat olive oil (or sunflower oil) in the pan over medium‑high heat (≈180°C). Submerge the eggplant pieces and fry 4 min each side until golden and crispy.

    Time: PT8M

    Temperature: 180°C

12. Finish the chicken (optional)

    Preheat the oven to 200°C. Place the browned thighs on a sheet pan and bake for 5‑7 min to achieve a crispy skin and finish cooking.

    Time: PT7M

    Temperature: 200°C

13. Plating

    Arrange the fried eggplants on a serving dish, generously spoon over the chickpea sauce and place the chicken thighs on top. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

10 g