Chicken Stew Eggplant (Print Version)
# Ingredients:
01 -
2 eggplants, cut into cubes.
02 -
2 chicken breasts, chopped.
03 -
1 chopped onion.
04 -
2 minced garlic cloves.
05 -
2 peeled and diced tomatoes.
06 -
1 diced green bell pepper.
07 -
1 diced red bell pepper.
08 -
200 ml tomato puree.
09 -
1 teaspoon ground cumin.
10 -
1 teaspoon paprika.
11 -
1 teaspoon powdered coriander.
12 -
Salt and black pepper.
13 -
Olive oil.
14 -
Fresh cilantro.
# Instructions:
01 -
Heat olive oil in a large pan, then cook the chicken pieces for 5-6 minutes per side until browned. Set aside.
02 -
In the same pan, sauté the garlic, onion, and bell peppers for about 5 minutes. Stir often until the onion turns soft.
03 -
Toss the eggplant cubes into the pan and cook them until golden, tender, and slightly caramelized.
04 -
Stir in the diced tomatoes, puree, cumin, paprika, coriander, salt, and pepper. Add the chicken back to the pan.
05 -
Cover and let it gently simmer for 20-25 minutes on low heat until the chicken’s done and the veggies are soft.
# Notes:
01 -
Goes great with rice or couscous on the side.
02 -
Make sure the vegetables are really soft and tender.
03 -
The sauce should have a slightly thick consistency.