This is a spicy dish which can be refreshing in the hot summer months, served cold alongside fresh greens and pitta bread or cibatta rolls at a "pot luck " or picnic.
- 2 tsp olive oil
- 1 large onion
- 1 medium eggplant, halved and finely sliced
- 1 clove garlic
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp poppy seeds
- 1 tsp marmite
- 1 can (14oz) chopped tomato
- 1 can (14oz) artichoke hearts, halved
- 1 lb chicken (bonless breast or thighs are best)
- salt and pepper
- raw spinach leaves and/or lettuce
Heat the oil in your skillet and start to brown the onion. After five - eight minutes, add the eggplant, garlic, spices and poppy seeds and cook for another five minutes. Add the marmite and chopped tomatoes then bring to boil. Reduce heat to a simmer, then add your diced chicken, allow to cook for 20 minutes uncovered before adding the artichoke hearts. Continue to cook on a low light until the chicken is fully cooked (at least 20 minutes longer).
Remove from the heat once the chicken has cooked and allow to cool for 35 - 40 minutes. Add salt and pepper to taste. Layer your spinach and or lettuce in a serving dish then put the allspice chicken on top. Chill in the fridge for another hour or two to allow the flavors to develop further.
When you serve, garnish with chopped mixed herbs of your choice.