Dinner

Slow-Braised Chicken Thigh with Charred Eggplant, Tomato Confit & Tagine Spice

Name: Slow-Braised Chicken Thigh with Charred Eggplant, Tomato Confit & Tagine Spice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 4 large chicken thighs, bone-in, skin on (about 600g total); salt & black pepper; 3 tbsp olive oil, divided; 1 large onion, thinly sliced; 4 cloves garlic, minced; 1 tbsp ground cumin; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground turmeric; pinch saffron threads, bloomed in 2 tbsp warm water; 1 cup chicken stock; 200g tin chopped tomatoes; 1 medium eggplant, cut into 2cm cubes; 2 tbsp honey; juice of ½ lemon; fresh cilantro & parsley for garnish; For the couscous: 150g couscous; 250ml chicken stock or water; 2 tbsp butter; salt; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped

A Moroccan braise that builds complexity over time: chicken thighs braised in a warming spice-forward sauce until the meat surrenders completely, then layered with charred eggplant and slow-roasted tomatoes. Served over fluffy, herb-flecked couscous for an unshakeable dinner.

1222cal 59gprotein 60gcarbs 85gfat 15min prep 50min cook 2serves

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