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Chicken With Citrus & Brinjal

Moroccan dishes often contain lemons and oranges combined with my favourite spice, cumin. Brinjal is also a typical ingredient in Moroccan cuisine, so these flavours really work well together. Be sure to read the post I did on Heleen Meyer’s Make Five/Maak Vyf Recipe Book.

45 ml (3 tbsp) olive or avocado oil
125 ml (½ cup) lemon juice
250 ml (1 cup) orange juice (about 2 oranges)
15 ml (1 tbsp) each finely grated lemon and orange rind
5 ml (1 tsp) ground mixed spice
10 ml (2 tsp) ground cumin
5 ml (1 tsp) cumin seeds
salt and pepper
8 chicken portions, excess fat removed
1 medium brinjal, halved and cut into wedges
2 onions, cut into wedges
2 cloves garlic, sliced
25 soft dried Turkish apricots
handful fresh mint leaves

  1. Preheat the oven to 180 °C. Mix the oil, lemon and orange juice and rind and spices in a mixing bowl. Season to taste.
  2. Place chicken in the mixing bowl and mix to coat with the oil mixture. Place in a large oven dish with the brinjal, onions, garlic and apricots. Pour the remaining oil mixture over.
  3. Cover with foil and roast for 40 minutes. Remove the foil and roast for another 20 minutes or until the chicken is golden brown and cooked.
  4. Serve hot as is or with couscous or brown basmati rice and fresh mint. Or stir the mint into the couscous or rice.

Serves 4 to 6.

When brinjal is not in season, substitute it with chickpeas, butternut or sweet potatoes.

Recipe by Heleen Meyer from the Make Five/Maak Vyf Recipe Book

Photo credit: Neville Lockhart.