Embrace the warmth of the Mediterranean with this hearty and flavourful Chicken Stew with Aubergines! Serve with a dollop of Greek yogurt for a touch of coolness and add a sprinkle of fresh parsley for an extra burst of freshness.
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 Stew with Aubergines
Servings: 5 People
Ingredients
- 2 Chicken Fillets , cut in large chunks of 4-5cm
- 6 Thighs , skinless
- 5 Large Aubegines , cut in large chunks of 3-4cm
- 5 Medium Potatoes , peeled and cut in large chunks of 3- 4cm
- 50 ml EVOO , Extra Virgin Olive Oil
- 1 White Onion , roughly chopped
- 1 tsp Roasted Garlic Paste
- 3 tbsp Tomato Paste
- 500 g Tomatoes , finely chopped in a food processor (cherry tomatoes will also do or even canned cubed tomatoes)
- ½ tsp Allspice
- ⅓ tsp Cinnamon , ground
- ½ tsp Dry Bay Leaves , ground
- 1 tbsp Sweet Chilli Flakes , ground
- 1 tbsp Smoked Paprika
- 1 tbsp Sweet Paprika , not smoked
- 1 tbsp dry Coriander , ground
- Water , warm
- 2 tbsp Fresh Parsley , roughly chopped
- 2 tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot or casserole on medium/high heat and pour the oil. Allow to heat-up, add the chicken pieces in 2 batches and cook until nicely golden brown on the outside, about 1-2’ per side. Remove from the pot and keep aside.
- In the same pot add the onions and sauté on low heat until softened and translucent. Add the garlic paste along with the tomato paste and cook for another minute.
- Add the chopped tomatoes along with the Allspice, Cinnamon, Dry Bay Leaves, Sweet Chilli Flakes, Smoked Paprika, Sweet Paprika, dry Coriander, Salt, and Pepper. Give it a good stir and bring back the chicken pieces along with the Aubergines and the potatoes. Increase the heat, gently toss and top up to level with warm water. Tightly cover the pot with a lid, bring to a boil and simmer for 45’. Serve and add on top the fresh parsley. Yoghurt goes really nice with this dish.
