This recipe is one of chef Ainstie Wagner’s top picks for Autumn. Make the most of seasonal eggplants combined with gently poached chicken with garlic and thyme. To make this vegetarian, remove the chicken and add more eggplant – they shine at this time of year!
Directions
- Gently poach chicken in stock with garlic and thyme for about 1 hour until cooked. Let cool for 20 minutes in the stock, then strain the stock – keeping the liquid and putting it aside for the rice.
- Shred chicken and put aside.
- Gently fry eggplant until soft in olive oil. Season well and put aside.
- Sauté onions until soft and add cumin, cinnamon and salt. Stir well, then add rice and stir again.
- Add 600ml reserved chicken stock. Add water if needed to make up this amount. Cook gently for approx. 20 minutes.
- Line a deep bowl and place the eggplant slices at the bottom. Pressing down firmly on each section, layer with rice, and then top with chicken. Cover with foil and keep warm in a medium warm oven for 20 minutes. Add shredded chicken and eggplant on top.
- Tip upside down onto the platter and decorate with a herb salad!
- To make the herb salad: Take 1/2 cup each of rough chopped flat leaf parsley, mint leaves and coriander leaves. Add lemon zest, and sprinkle with cinnamon and toasted pine nuts. Serve with a dressing of thick yoghurt, ground cinnamon and a drizzle of pomegranate molasses.
