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I often whip up this chicken and eggplant stew when I'm craving a kitchen adventure. The spices fill my home with smells that take me back to lazy days on Mediterranean shores. It's one of those dishes that slowly bubbles away while friends chat around the table. Such a joy to share with others.
A sunshine-filled delight
This stew has become a must-make in my kitchen. I love how the eggplants turn perfectly soft and work so well with the juicy chicken. Every bite gets wrapped in that rich, spicy sauce. It's dishes like this that remind me why simple cooking often tastes the best.
What you'll need
- Eggplants: 2 firm ones cut into chunks.
- Chicken breasts: 2 pieces diced into same-sized cubes.
- Onion: 1 medium one thinly sliced.
- Garlic: 2 cloves smashed with a knife.
- Tomatoes: 2 ripe ones from the market.
- Bell peppers: 1 green and 1 red for added color.
- Tomato puree: 200 ml, homemade if you can.
- My go-to spices: 1 teaspoon each of cumin, coriander and paprika.
- Salt and pepper: Add to your liking.
- Olive oil: The best you can find.
- Fresh cilantro: A nice bunch for freshness.
Easy step-by-step guide
- Starting with the chicken
- In my favorite pot, I brown the chicken pieces with a splash of olive oil. Once they're golden, I set them aside.
- Veggie time
- I cook the onion until it turns clear and fragrant. Then I toss in the garlic and peppers, taking my time to build up the flavors.
- Eggplant's turn
- I carefully brown my eggplant cubes. This patient approach is key to getting them nice and soft.
- Bringing it all together
- I add my tomatoes, puree and favorite spices. Then the chicken goes back in and the magic happens.
- Slow and steady
- I turn down the heat and let it simmer for 20 minutes, stirring now and then. The flavors mix while the sauce thickens up.
My cooking tricks
Want my top tip? I lightly salt my eggplants thirty minutes before cooking. Makes all the difference. I always pick smaller, shiny ones. For even better flavor, I often make this a day ahead. After a night in the fridge, it tastes twice as good.
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Serving suggestions
At my table, this stew works wonders over a bed of fragrant basmati rice. You'll need good crusty bread to mop up the sauce. In summer, I'll add a simple arugula salad with olive oil. Sometimes the simplest meals bring the most joy.
Mix it up
When I feel like a change, I'll swap the chicken for chickpeas to make it veggie-friendly. It's just as tasty. Sometimes I throw in some button mushrooms for a woody flavor I really enjoy. Depending on the season, I play with different spices too - a bit of cinnamon in winter, some Espelette pepper in spring.
Frequently Asked Questions
- → How do you stop eggplant from soaking up too much oil?
- Sprinkle salt on your eggplant cubes and let them sit for 30 minutes. Rinse and pat them dry before cooking.
- → Can this dish be made ahead of time?
- Sure! This stew tastes even better after resting. Make it the day before and gently warm it up later for stronger flavors.
- → What’s a good side for this stew?
- Pair it with rice, couscous, or fresh bread. The bread works great for soaking up the tasty sauce.
- → What’s the best way to keep leftovers?
- Store the stew in an airtight container in your fridge for up to three days. Reheat on low and add a splash of water if needed.
- → Can I add or swap out vegetables?
- Absolutely! Try zucchini, carrots, or chickpeas instead. Adjust the cook time depending on what you add.