Silan Chicken with Vegetables Draft

How I make it

Marinade

1. Put the chicken in a bowl and add the silan, ½ tablespoon of the paprika and a little salt. Toss and set aside.

Vegetables and searing

1. Slice the onions. Peel the rest of the vegetables, except the eggplant, which keeps its skin, and cut into thick fingers.

2. Sprinkle the eggplant with salt and set aside until needed.

3. Pour a little oil into a nonstick pot and sear the vegetables, except the onion and garlic, one batch at a time. Remove from the pot.

4. Add the chicken, saving the liquid left in the bowl. Sear for about 4 minutes on each side until browned, then remove.

Braising

1. Add a little more oil to the pot if needed, add the onion and garlic and cook until lightly golden.

2. Return the vegetables and chicken to the pot and add the rest of the ingredients.

3. Pour the liquid from the bowl into a cup, top up the cup with water and pour it into the pot.

4. Bring to a boil, lower the heat and cook covered for about 1½ hours, until the chicken is cooked through and the vegetables are soft.

What I've learned

• It's worth marinating the chicken overnight.
• I don't skimp on the garlic; I used 8 cloves.