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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
1 chicken, cut into 8 pieces
1/2 teaspoon turmeric
1 tablespoon Gefen Salt, plus 2 teaspoons for sprinkling on the eggplant
1/4 teaspoon pepper
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 onion, finely chopped
1/2 cup water
1 medium eggplant, peeled and cut lengthwise into 1/2-inch slices
1/4 cup neutral-flavored oil, for frying the eggplant
6 ounces Tuscanini Tomato Paste
1/4 teaspoon saffron powder
2 potatoes, peeled and sliced into 1/4-inch rounds
1/2 cup gureh (unripe grapes), optional
Preheat the oven to 350 degrees Fahrenheit.
In a 9 x 13-inch roasting pan, place the chicken pieces skin side up and rub them with turmeric, salt, pepper, and garlic. Scatter the onion slices on top. Add the water, cover with foil, and bake for one hour.
In the meantime, sprinkle the eggplant slices with salt. After they have sweated (about 15 minutes), rinse and dry them. Fry the eggplant in a medium skillet until browned. Set aside.
Remove the chicken from the oven, uncover and use food tongs to transfer the pieces from the roasting pan to a bowl.
Add the tomato paste and saffron to the chicken juices in the roasting pan and mix well. Add the potatoes, covering the bottom of the roaster. Return the chicken pieces, skin side up, to the pan and pour all the juices that have accumulated on your plate into the pan. Drape the fried eggplant slices on top. Sprinkle with gureh, if using. Return to the oven and bake, uncovered, for another hour.
This article appeared in Kosher Inspired, Issue 3, March 2011. Kosher Inspired is brought to you by Mishpacha Magazine.
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