Delicious mid-week meal that goes nicely with potatoes, rice or bulgur, or just with green salad.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken & Aubergines Stew
Servings: 6 People
Ingredients
- 1 Kg Chicken , Fillet (cut into 4cm cubes) and legs
- 1 Kg Graffiti/Zebra Aubergines , cut into 4cm length chanks
- 50 g All-Purpose Flour
- 130 g EVOO , Extra Virgin Olive Oil
- 2 Yellow Onions , roughly chopped
- 1 Stalk Celery , roughly chopped
- 1 Large Carrot , roughly chopped
- 600 g Chopped Tomatoes , tinned
- 1 tsp Sweet Paprika , not smoked
- 2 Bay Leaves
- 1 tsp dry Coriander , ground
- 1 tsp dry Thyme
- ½ tsp All-Spice Berries , ground
- 1 Stick Cinnamon
- 750 ml Chicken Broth
- 2 tsp fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- After cutting the aubergines, we place them in a salted water bowl. Allow for 45’ to release some of their bitterness, wash well and allow to dry.
- Place the chicken pieces on a flat plate or surface and season with salt and pepper. Then add into a bowl with the flour and mix well so that each chicken piece is covered.
- Place a large pot or casserole on high heat and when it heats up, a minute or two later, add 40g of the oil and allow to heat up. Then and add the chicken pieces making sure that any excess flour is dusted away. Sauté each side for 2-3’ until nicely colored and remove from the pot. Repeat for the rest of chicken pieces if your pot was not big enough to handle the whole quantity. Remove the chicken pieces from the pot and keep aside.
- In the same pot, on medium heat add 40g of oil, allow to melt and add the onions sauteing for just 4’. Add the tomatoes along with the celery, carrots, paprika, bay leaves, coriander, thyme, all-spice berries and cinnamon. Mix, bring the chicken pieces back to the pot, and pour the chicken broth. Give it a good stir, increase the heat and bring to a boil. Cover the pot and simmer for 1 hour. If needed add some more water.
- In the meantime, we take a high wall frying pan and we place it on high heat. Add the remaining 50g of oil, allow to melt and add the aubergines. Sauté for about 15’ until tender.
- Back to the pot with the chicken, remove all pieces from the pot, discard the bay leaves and cinnamon stick and place the sauce from the pot to a blender. Blend and taste for additional seasoning.
- In that same pot we return the chicken pieces along with the aubergines and we pour the blended sauce. Cover the pot and simmer for 20’.
