The ultimate comfort dish to share! A recipe adapted from the ‘Cookbook of the Jews of Greece’ by the artist, historian, cook and past Director of the Jewish Museum of Greece, Nicholas Stavroulakis
I never spent much time thinking about it, but I was fascinated to read that when apostle Paul arrived in Greece in 48 BC he found large and flourishing Jewish communities in cities on Crete and many of the Aegean islands. Inevitably over the millennia with the influences of the various occupants of the country as well as arrivals of Jews from Spain and Portugal as well as Eastern Europe, the cuisine of the Jews of Greece was enhanced by the many influences that the people themselves had experienced.
I love the sound of some of the recipes in the book and knowing the little I know about other cuisines, I can see the influences in the spicing and ingredient combinations.
This is an easy and delicious dish for the family table and would be great accompanied by an olive oil mash but could be easily enjoyed with lots of lovely bread used to mop up the very moreish sauce.
Ingredients (serves 4-6)
- 1 small chicken cut into portions
- 2 large globe aubergines, cut in bitesize chunks
- A large handful of baby shallots of small onions, peeled but left whole
- 50ml extra virgin olive oil
- 1 tbsp tomato puree
- 1 tbsp honey
- ½ tsp sweet paprika
- ½ tsp ground cinnamon
- 2 sprigs of rosemary
- 4-5 allspice berries
- Salt and pepper to season
Method
Put the aubergines in a bowl and cover with heavily salted cold water. Drain after 30 minutes and squeeze dry.
Bring a large sauteing pan to high heat and add 2-3 tbsp olive oil. Brown the chicken pieces all round. Transfer to a dish.
Next brown the onions and add to the chicken dish.
Last, sauté the aubergine pieces in batches if necessary adding more olive oil. Return the chicken and onions to the pan. Add the tomato puree, 200ml water, the spices, rosemary, honey and season with salt and pepper. Bring to the boil, cover the pan, lower the heat and cook for 1 hour or until the chicken is tender and the sauce has thickened.