Clean, rinse and chop the shallots, aubergine, courgettes and pepers into pieces. Cut the cockerels into 4 pieces each. In a wok, put 2 tablespoons of oil and let the cockerel pieces brown. Keep to one side.
Add another 2 tablespoon of oil and fry the copped vegetables for 3minutes over high heat, stirring occasionally so the vegetables do not stick.
Add 3 pinches of coriander and salt and stir. Add the tomatoes, chives and chopped parsley and cook another 3 minutes over a low heat.
Add the cokerel pieces, cover and cook over low heat for 15 minutes.