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love it:) Jeff on Roast chicken:
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Chicken and Eggplant Stew
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Easiness: Intermediate
Prep Time: 20 min
Cook Time: 60 min
Ready in: 80 min
Servings: 6
Calories: 450
Prep by: Bahar, Tahmineh
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(5 ratings)
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About this Recipe:
A classic Yalda Night recipe which can also be enjoyed all year round.
Main Ingredients:
Chicken Breast: 4 (cut to 3 pieces)
Onions: 2 small, sliced thinly
Eggplants: large*, (peel and cut lengthwise to about 8 pieces)
Vegetable Oil: 2 tbsp+enough for frying eggplants
Tomatoes: 4 medium (cut lengthwise)
Tomato Paste: 2 tbsp
Salt
Pepper
Directions:
1. Heat 2tbsp oil in frying pan over medium heat. Add onions and fry until slightly golden.
2. Add the chicken pieces and sauté for 5-10 minutes, until the liquid is almost evaporated and the chicken pieces start to get golden. Dissolve the tomato paste in 1 cup of boiling water, add salt and pepper and pour over the chicken pieces. Reduce the heat, cover and cook for 10 minutes.
3. Add tomato slices on top of the chicken pieces in one layer. Cover and cook over low heat for about 30 minutes or until the tomatoes starts getting soft. Meanwhile, heat enough oil in another frying pan over medium-low heat. Add some salt on all sides of the eggplants and fry eggplants on all sides until golden. Add more oil if necessary. **
4. Place eggplants over the tomatoes, cover and cook for another 10 minutes over low heat.
5. Serve with rice.
*If you can find small eggplants in your hometown, use 6 small eggplants instead.
** Eggplants absorb a lot of oil while frying. To use less oil, add 1 tbsp of vinegar and 1 tsp salt to some water in a large shallow pan and soak eggplant slices in it for about 3-4 hours. Dry the eggplant and then fry them in oil.
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