John Myers
Oriental Chicken Pot
The perfect oriental chicken pot recipe with a picture and simple step-by-step instructions.
- 300 g Hokkaido pumpkin
- 1 medium sized Eggplant fresh
- Salt
- 2 Fresh shallots
- 360 g Chicken breast
- 360 g Oil
- 0,25 tsp Ground cumin
- 1 tsp Harissa paste
- 250 ml Orange juice
- 1 Can Chickpeas
- 4 Stems Fresh coriander
- Peel the pumpkin, cut in half and remove the seeds with a spoon. Cut the pumpkin flesh into cubes.
- First cut the eggplant into slices and then cut into 1 cm cubes. Halve and slice shallots and dice chicken breast.
- Sprinkle the eggplant cubes with a pinch of salt and leave to stand for a few minutes. Pat dry on a kitchen towel or paper towel.
- Heat up the oil in a saucepan and fry the meat with the shallots until golden brown. Remove from the saucepan.
- Put the pumpkin cubes in the saucepan and fry all over. Stir in the harissa and cumin. Deglaze with orange juice and 150 ml water. Cover and simmer for about 15 minutes.
- Fry the aubergine cubes in a pan with the remaining oil (1 tablespoon).
- Rinse the chickpeas in a sieve and let them drain. Add to the stew with the meat and the aubergia cubes. Bring to the boil and season with salt and pepper. Pluck the coriander leaves from the stalks and roughly chop. Serve the stew sprinkled with coriander
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