This is a combination of 2 recipes in the Ottolenghi cookbook Jerusalem. It has delicious flavours and is a heart warming comfort dish. This isn’t suitable for people on a very low carb intake diet, but once you are increasing your carb intake I would highly recommend.
1 lrg non stick fry pan
1 non stick deep based medium saucepan with lid
Shopping list for 4-6 people
1 lrg aubergine
2 lrg tomatoes
2 cloves of garlic
2 chicken breasts, skin on
2 tsp of oregano
1 tsp of turmeric and cumin
1/2 cup of red lentils and basmati rice
1 litre of chicken stock
Method to the madness
Slice the aubergine and tomatoes into discs about .5cm thick, slice the garlic into thin slices
Heat the fry pan with enough oil to just cover the base, fry the garlic until it has some colour.
Remove the garlic and fry the aubergine and tomato in batches, leaving it on kitchen towel once fried, slices should all have a light colour
Score the chicken breasts lightly, heat the deep based saucepan and fry chicken breast skin side down. Once the skin has a nice colour, seal the other side of the chicken, remove from pan and slice into bite sized pieces, the chicken shouldn’t be cooked through here
Turn the pan to medium heat, layer the aubergine, tomato and garlic on the base of the pan. Then top with chicken slices, lentils, rice, stock, herbs and spices
Bring the mixture to the boil, once you see steam holes in the rice turn the pan down to the lowest heat and put the lid on, cook for about 15 minutes
Once cooked serve along side some greens or simply by itself. ENJOY!