GRILLED CHICKEN THIGHS ON EGGPLANT AND TOMATO CURRY

Serves 2

Time: 35-40 minutes

For the chicken

4 chicken thighs with the skin on

1 tsp mixed herbs

Salt and pepper

1 tbs olive oil

1 tbs lemon juice

For the eggplant and tomato curry

3-4 medium eggplants diced, sprinkled with salt and rinsed

2-3 cloves garlic cloves minced

1 medium onion chopped

3 big tomatoes chopped

3-4 torn basil leaves or 1 tsp dry dried basil

Salt and pepper

2 tsb olive oil

1 tbs balsamic vinegar/a pinch of sugar

A pinch of red chilli flakes ( optional )

1 tbs chopped parsley

Method

First marinate the chicken thighs with lemon juice, olive oil, salt, pepper and mixed herbs. Keep it aside.

In a pan heat the olive oil, add the diced eggplants and fry them till slightly charred on the edges. This will take about 6-8 minutes.

Then add the onion, basil leaves and the seasoning. Let the onions change to pink colour then add the chopped tomatoes and the sugar/balsamic vinegar. Simmer it till tomatoes are softened. Cover and continue cooking. 

In the meantime, brown the chicken thighs on the skin side first and then the other side. Arrange the chicken thighs in the middle of the eggplants, cover and cook further for 10 minutes on slow heat till the chicken thighs are cooked through. Garnish with chopped parsley and serve immediately with a bread on the