CHICKEN AND EGGPLANT RECIPES RECIPES

EGGPLANT CHICKEN RECIPE - FOOD.COM

Eggplant Chicken Recipe - Food.com image

Make and share this Eggplant Chicken recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)
1 onion, cut into slivers
2 tablespoons olive oil
1 teaspoon italian seasoning
1/2 teaspoon ground cumin
4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes
3 boneless skinless chicken breasts
2 cups chicken broth

Steps:

In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

Nutrition Facts : Calories 329.4, FatContent 13.8, SaturatedFatContent 2.3, CholesterolContent 75.5, SodiumContent 648.7, CarbohydrateContent 21, FiberContent 8.8, SugarContent 10.6, ProteinContent 32.1

CHICKEN WITH EGGPLANT RECIPE - NYT COOKING

Chicken With Eggplant Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 chicken, 3 pounds, cut into quarters
Salt to taste
Freshly ground pepper to taste
2 small eggplants, about 1 1/4 pounds total
1 large onion, about 1/2 pound, peeled
2 small tomatoes, about 1/2 pound total
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup red-wine vinegar
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish

Steps:

Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Nutrition Facts : @context http//schema.org, Calories 652, UnsaturatedFatContent 28 grams, CarbohydrateContent 17 grams, FatContent 42 grams, FiberContent 6 grams, ProteinContent 46 grams, SaturatedFatContent 11 grams, SodiumContent 1583 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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