Chicken with Eggplant and Tomatoes Recipe
Summary
Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Eggplant | 1 | |
| Green pepper | 1 To taste | |
| Onion | 1 | |
| Oil | 6 Tablespoon | |
| Chicken pieces | 4 | |
| Tomato juice | 2 Cup (16 tbs) | |
| Ripe tomatoes | 3/4 Pound | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY
1) Slice the eggplant.
2) Sprinkle with salt and leave for 15 minutes.
3) Meanwhile, seed and slice the pepper.
4) Peel and slice the onions.
5) Blanch, peel and quarter the tomatoes.
MAKING
6) In a flameproof casserole, heat the oil, add the chicken and fry over a moderate heat, turning frequently, till browned all over.
7) Remove from the pan and reserve.
8) Add the onions and pepper and fry for 5 minutes.
9) Return the chicken to the casserole, add the tomato juice and seasoning and bring to a boil.
10) Rinse the eggplant and pat dry on paper towels.
11) Add to the chicken, cover and simmer for 25 minutes.
12) Add to the chicken and cook for a further 5 minutes.
SERVING
13) Serve with plain boiled rice and a green salad.
1) Slice the eggplant.
2) Sprinkle with salt and leave for 15 minutes.
3) Meanwhile, seed and slice the pepper.
4) Peel and slice the onions.
5) Blanch, peel and quarter the tomatoes.
MAKING
6) In a flameproof casserole, heat the oil, add the chicken and fry over a moderate heat, turning frequently, till browned all over.
7) Remove from the pan and reserve.
8) Add the onions and pepper and fry for 5 minutes.
9) Return the chicken to the casserole, add the tomato juice and seasoning and bring to a boil.
10) Rinse the eggplant and pat dry on paper towels.
11) Add to the chicken, cover and simmer for 25 minutes.
12) Add to the chicken and cook for a further 5 minutes.
SERVING
13) Serve with plain boiled rice and a green salad.
Chef
