Spiced Couscous with Chicken and Burnt Eggplant
Summer has come to a close. The calendar says so and the weather here in Connecticut is following suit. I’m not sure why or how but this year I found myself completely caught off guard by the changing of the seasons. I absolutely adore the cooler weather and the changing leaves, my soul feels at home in fall. But I was so content with summer this year that I found myself a little reluctant to move on. This is so unlike me that I feel a little unsettled by that statement. Though, with deeper reflection I realize that I was just so content this summer. Despite Covid, I really feel like we made the most of summer. The simplicity of our schedule, though sometimes monotonous, felt sacred and peaceful. I am glad that I feel this way though. 2020 is a year that most of us are eager to leave behind and I’m sure all of us are struggling to find joy and peace in the midst of such a turbulent year. So, I am thankful that there is still so much to be thankful for. Summer is done. Tomatoes no longer fill my counter and the peaches are all gone but apples and squash are filling their place and persimmons will soon follow (Yay!).
Also, eggplant is still in season! See, there is much to be thankful for. Eggplant is my currant favorite thing to eat and my favorite way to eat it is to char it and plop it on top of various different grains with a dollop of yogurt. I thank Yotam Ottolenghi for the inspiration. We’ve eaten so much eggplant this year thanks to his obsession with it. As I’ve cooked my way through his various cookbooks over the years I’ve learned a few things. Always be bold and generous with your herbs and eggplant is a household staple.
I know we’re all supposed to be cooking squash right now but this dish is my ideal early fall meal. It’s very comforting but not heavy. Its ingredients feel fresh and lively and the mix of spices make it feel cozy. The other thing I love about this dish is that it is soooo easy to put together. Once you have the eggplant sliced and the chicken and onion diced, it comes together in about 20-25 minutes. Which in its self is a thing of beauty. If you are not into eggplant, I suppose your poor tired soul could add some roasted zucchini. So if you take a break from pumpkins and apples, I suggest you put this on your menu. You won’t regret it. Happy fall everyone!
Spiced Couscous with Chicken and Burnt Eggplant
Ingredients
- 5 tablespoons olive oil
- 1 medium eggplant (1 pound) cut into 1/2-inch slices
- 1 pound boneless, skinless chicken thighs
- 1 onion, chopped
- Salt and pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1/4 cup raisins
- 1 cup couscous
- Juice from one lemon
- 1/4 cup chopped fresh parsley
Instructions
- Turn on the broiler and position the rack 4 inches from the heat. Put the eggplant in a bowl and toss together with 3 tablespoons of oil and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Line a rimmed baking sheet with foil and arrange the eggplant on the pan in one layer. Broil the eggplant, turning occasionally till the eggplant is browned, tender and as charred as you like it, 10-15 minutes. Remove them from the oven as they char (the smaller ones will cook quicker) and let them cool. Chop into bite size pieces.
- Meanwhile, cut the chicken into 1/2-inch pieces. Put 2 tablespoons of oil a large skillet (with a lid) or Dutch oven over medium-high heat. Once it’s hot, add the chicken and onion, stirring occasionally until the chicken is cooked and the onion is tender, 10-15 minutes.
- Stir in the spices and tomato paste and cook for 2-3 minutes. Add the raisins and couscous then stir in 1 1/2 cups of water. Bring to a boil, then cover and turn off the heat. Let it sit until the water is absorbed, about 5 minutes. Add the parsley and lemon juice and fluff with a fork. Add salt to taste and serve with the eggplant piled on top.