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
- Preheat the oven to 180 °C. Mix the oil, lemon and orange juice and rind and spices in a mixing bowl. Season to taste.
- 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.
- 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.
- 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.