Sufficient for 4 people

Quantities are a guide only

12 small onions such as Gladalan brown onions or purplette mini red onions (about 150g) Peeled and left whole
2 Lebanese eggplants (about 150g) round dice
1 chilli, deseeded and fine chop
1 Apple, cored and chunked
400g of diced chicken, thigh or breast meat
6-10 green stringless beans (about 100gm) sliced into 2cm sticks)
Pepper
Touch of oil for sauté

Garlic and herbs can be added for extra flavour!

In a wok or large frypan heat a small amount of oil till hot. Add the onions and stirring frequently cook on high for about 2 minutes, by which time they should be softened and starting to brown/char.

Turn the heat down on the pan to medium and add the eggplant, chilli and apple. Continue cooking and stirring often for about another 6 minutes.

Add the chicken chunks and continue cooking for another 5 minutes, turning frequently.

When the chicken chunks are nearly cooked add the green beans, lots of black pepper and any herbs you wish and continue cooking for another couple of minutes until you are happy the chicken is cooked through.

Hopefully both the chicken and vegetables will all have browned if not charred slightly as this will add to the sweetness and flavour of the dish.

If you wish add a splash of wine, stock or water to make it a bit more saucy!

It is now ready to serve with rice, potatoes or pasta.

Alternatively use this as filling for a chicken pie, with maybe the addition of a couple of tablespoons of water, wine or stock to keep it saucy