Chicken with brinjal and baby spinach
A casserole deserves a lot of attention for the best results – these textures and flavours take work to bring them together, but the final meal is worth it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.farmersweekly.co.za.
Cooking tools:
- Dutch oven
- Microplane
- Pastry brush
- Oven
- Stove
- Refrigerator
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Mason jar
- Covered dish
- Plate
- Gravy boat
Ingredients
- A 2kg fowl, plus two additional breasts
- 2 brinjals, each weighing 400g
- 2 onions
- 4 cloves of garlic
- 300ml chicken stock
- 450g baby spinach leaves
- Zest and juice of 1 lemon
- 100ml extra virgin olive oil
- Freshly ground black pepper and salt to taste
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Generous pinch of nutmeg
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