· 4 chicken breasts or 4 whole legs
· 2 tablespoons coconut oil
· 5 cloves garlic
· Salt and pepper
· ½ teaspoon saffron threads
· 3 medium eggplant, peeled(optional) and cubed
· ½ cup water
Sauté garlic cloves with chicken and coconut oil in a pan on medium heat. When the chicken pieces have browned, season them with salt and pepper and saffron, and add eggplant. Add the water and cover the pan, cook gently on low heat for 35–45 minutes or until chicken is done and eggplant is soft and tender. Serve over quinoa or brown rice.