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Serves 4


1/2 large eggplant, quartered and thinly sliced
4 beefsteak tomatoes, halved and thinly sliced
2 tbsp. olive oil
1 clove elephant garlic, finely crushed
1 tsp. black pepper
1/2 tsp. salt
1 lb. chicken pieces
1 lb. fresh shelled clams or canned equivalent
2 tbsp. olive oil
1 oz. fresh cilantro, coarsely chopped
1/2 tsp. salt
1 tsp. black pepper
1 cup couscous
1 cup water
1 cup orange juice
1 tsp. salt
1 tsp. black pepper


Heat olive oil in a pan. Add eggplant slices in a single layer. Cook for 2 minutes, turning continuously. Add tomatoes and garlic. Cook for 3 minutes. Season with salt and black pepper. Serve in layers in a serving dish with garlic oil drizzled on top. Cover and keep in a lukewarm oven until ready to serve.

While cooking tomato layer, add olive oil and garlic to another pan. Add chicken and clams. Cover and cook for 5 minutes on medium high heat. Shake pan to ensure even cooking. Add cilantro, salt, and pepper. Mix well. Cook on medium heat for 10 minutes.

During last 10 minutes of chicken cooking time, put water and orange juice in pan. Bring to a boil and add couscous, salt, and black pepper. Cook for 10 minutes. Remove from heat and allow to stand covered until needed.

Put chicken and clam fry on a serving dish, surrounded by couscous. Put eggplant and tomato layers on top of couscous. Serve hot with crusty bread for a dinner party.