Braised Chicken with Chick Peas, Eggplant and Rice

You can never have too many recipes for chicken. It is such a versatile food that the possibilities are endless when it comes to recipes for chicken. This recipe calls for braising the chicken. For this preparation, I would suggest using chicken legs or thighs. Legs and Thighs have the dark meat of the chicken that takes well to braising. chicken breast does not take well to braising because it does not have the fat content to keep it moist during the long cooking time.

Ingredients:
chicken legs
olive oil
1/2 cup of red wine
one cup of water
two teaspoons cumin
two teaspoons coriander
teaspoon cinnamon
three cloves of garlic minced
one medium onion diced
teaspoon chili flakes
teaspoon of thyme
teaspoon of basil
one can of whole chick peas that has been drained
1/2 cup of eggplant cut into quarters
salt
pepper

Method:
In a large pot, brown the chicken legs in some olive oil. When both sides of the chicken are browned, take out of the pan. Add a little bit more olive oil and saute the diced onions. Cook for three minutes and then add the garlic. Cook for about a minute. Next add the cinnamon, chili flakes, basil, coriander, cumin, and thyme. Cook until the herbs and spices are fully incorporated in the onion. Add the liquids next and bring to a boil. Once at a boil, add the chicken and simmer for about half a hour. After 30 minutes, add the eggplant. Cook the eggplant for about 10 minutes. When the eggplant is tender and done cooking, you can add the canned chick peas. Cook for about 2 to 3 minutes or until the chick peas are heated through. After about 40-50 minutes of cooking the chicken should be done. Serve with white rice and you have a delicious dinner. I hope you try this recipe and add it to your library of recipes. Enjoy!