I could use this hot spicy dish today given how bitter cold it is. We’re in a deep cold snap and hopefully it won’t last long. Guinness is not impressed at all.
Rosemary from Cooking in Sens did a post with spicy aubergine and veal a few weeks ago and I loved the flavours that were in the dish. I had most of the ingredients and two chicken thighs to use up. Plus our kids were coming back from Florida and I wanted to make them a nice meal to welcome them home.
Use a glass bowl big enough to hold the meat you choose to use. Finely chop a shallot to give you about 1/4 cup. Add 4-6 cloves of garlic, finely chopped. Then add 7 tablespoons of peanut oil, 1/8 cup of Sriracha sauce, 1/8 chilli garlic sauce, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, and 2 tablespoons of sugar. Mix well. Add the chicken and make sure it is well coated. Cover and set aside for at least and hour in the fridge.
When it is time to make dinner heat the oven to 350F/175C. Bake the chicken thighs turning every 10 minutes until the chicken is cooked.
While the chicken is cooking add the rest of the marinade to a skillet. Add a cup of chicken stock and bring the sauce to a simmer. Allow it to reduce by about a third or so. If the sauce is too spicy add more chicken stock. I had to do this otherwise I think I would have blown the kids out of their seats.
While the sauce is simmering, cube a cup and a half of aubergine and slice up the cooked chicken. Add to the sauce and cook until the aubergine is cooked. Just at the end add a handful of sliced scallion.
Serve with rice noodles or rice.
This was very spicy! This would have a great chance of curing the common cold. 🙂 Which given the season, isn’t a bad thing!