EGGPLANT RECIPES WITH CHICKEN RECIPES

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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

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

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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