Spicy Aubergine with Roasted Chicken

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.

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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.

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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.

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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.

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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.

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Serve with rice noodles or rice.

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This was very spicy!  This would have a great chance of curing the common cold.  🙂  Which given the season, isn’t a bad thing!

6 thoughts on “Spicy Aubergine with Roasted Chicken

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