It was absolutely wonderful to have the whole family together to celebrate Thanksgiving! Jennifer and Allison have been traveling and working in Australia since January, so we were especially thrilled. All the festivities got kicked off in Chicago where Caroline and her fiance Adam live. Although at different times, both our little Aussies flew into O'Hare. It continued back home through Thanksgiving when we all enjoyed traditional, but very rich seasonal dishes. After a few days, we were ready to get back to eating easy to make and a little more healthy food. I got the inspiration for this dish from Bon Appetit Magazine only their version featured chickpeas. Jennifer loves eggplant and Harissa packs a huge flavor punch. However, this dish is very spicy! For a less fiery option, substitute tomato paste for the Harissa and add 1/2 teaspoon each of oregano and rosemary. It's equally as yummy!
Ingredients for Four Servings:
1 pound chicken pieces such as breast, thighs or legs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, peeled and sliced
2 garlic cloves, minced or put through press
1 cup chicken broth, divided into 1/2 cup portions
1 medium egg plant
Heaping 1/4 cup tomato paste
1/4 cup harissa sauce
1/2 cup fresh cilantro, washed and roughly chopped
1 lemon, quartered
1 cup plain Greek yogurt
Preheat oven to 425 degrees. Mix salt and pepper together and rub into the chicken pieces. If desired, cut large pieces such as chicken breasts up. Heat oil in oven proof skillet over medium heat. Brown both sides of the meat, about 5 to 7 minutes per side. Using a slotted spoon, remove the meat and set it aside.
Using the same skillet, saute the onion until it is tender and soft. This will take about 5 minutes. Add the garlic and continue cooking for 30 more seconds. Add 1/2 cup of the chicken broth. Stir and scrape the bottom to loosen the fond, or residue that might have collected at the bottom of the pan. Remove pan from heat.
Wash off the egg plant and cut off the ends. Cut into cubes.
Put the egg plant into the pan with the onion and garlic. Add tomato paste, harissa sauce, and remaining 1/2 cup chicken broth. Gently stir to combine the vegetables are coated.
Nestle the chicken pieces among the egg plant and onion mixture.
Place skillet into preheated oven and bake for 20 to 30 minutes, or until eggplant is nicely browned and easily pierced with a fork.
Remove skillet from oven. Divide mixture between four serving plants. Sprinkle each portion with 2 tablespoons chopped cilantro. Place a lemon quarter on each one along with 1/4 cup dollop of Greek yogurt.