Palestinian Chicken and Eggplant Curry

Ingredients

• Cooked rice - For serving
• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Coconut milk - 1 cup
• Salt and pepper - To taste
• Cinnamon - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Tomato paste - 2 tablespoons
• Tomatoes - 2, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Eggplant - 1 large, diced
• Chicken thighs - 4, bone-in and skin-on

Instructions

1. Heat some oil in a large skillet or pot over medium heat.
2. Add the chicken thighs, skin-side down, and cook until browned and crispy, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the diced eggplant and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
4. Add more oil to the skillet if needed, then add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
5. Add the grated ginger, diced tomatoes, tomato paste, ground cumin, ground coriander, turmeric, cayenne pepper, cinnamon, salt, and pepper. Stir well to combine.
6. Return the chicken thighs and eggplant to the skillet, nestling them into the sauce. Pour in the coconut milk and bring to a simmer.
7. Cover the skillet and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
8. Stir in the chopped cilantro and lemon juice. Adjust the seasoning if needed.
9. Serve the Palestinian chicken and eggplant curry over cooked rice. Enjoy!