Step 1

Preheat the oven to 180 C/ 350 F

Step 2

Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines). Set aside for 15 minutes.

Step 3

Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).

Step 4

Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 minutes.

Step 5

Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.

Step 6

Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.

Step 7

To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.

Step 8

Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.

Step 9

Serve hot with plain rice or bulgur pilaf aside.

Step 10

Preheat the oven to 180 C / 350 F

Step 11

Cut the chicken into small chunks and place in a large bowl.

Step 12

Marinate the chicken in cumin, red pepper flakes, garlic, tomato paste, red pepper paste (if used), lemon juice and pomegranate molasses. Season with salt and freshly ground black pepper and mix well so that all the ingredients coat the chicken pieces. Cover and keep in the fridge to marinate for 30 minutes.

Step 13

While the chicken is marinating, prepare the vegetables. Cut the outer skin of celeriac root and slice in chunky strips. Rub the celeriac with 1 tbsp. lemon juice to avoid discoloring.

Step 14

Combine the celeriac with the other vegetables chopped, except chard, in a baking dish. Add the 2 tbsp. olive oil, season with salt and ground black pepper and mix well.

Step 15

Stir in the marinated chicken to the vegetables mixture and combine well.

Step 16

Pour in the1.2 liters/2 pints/5 cups water and mix well.

Step 17

Cover and bake in the oven for 30 minutes.

Step 18

After 30 minutes, stir in the chopped chard to the mixture and give a good stir. Cover and bake 10 -15 minutes more, until the chard is tender and chicken is cooked.

Step 19

Serve hot with crusty bread aside.

Step 20

Heat the olive oil in a large, heavy pot and stir in the onion. Sauté for 2-3 minutes until it beings to soften and start to color.

Step 21

Stir in the chunks of meat and sauté with the onions for 3 -5 minutes over medium heat.

Step 22

Add the kale and the garlic to the pan and combine well. Stir and cook with the onions and the meat for 3 minutes.

Step 23

Pour in the water, mix well.

Step 24

Season with salt and freshly ground black pepper to your taste, combine well. Cover and cook over medium to low heat for 20 minutes.

Step 25

Stir in the cooked & rinsed chickpeas to the mix, combine well.

Step 26

Beat the yoghurt until smooth and pour into the pot, while the heat is low. Stir and blend well.

Step 27

Immediately add the dried mint and red pepper flakes, combine well. Check the seasoning to your taste, add more salt if needed. Turn the heat off.

Step 28

Serve hot with crusty bread aside. Potato and bulgur rolls, patatesli, bulgurlu kofte would be delicious to serve aside and dip into this delicious Borenye sauce.