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I whip up this chicken and eggplant stew whenever I'm craving a kitchen adventure. The spices fill my home with aromas that take me back to lazy days on Mediterranean shores. It's the kind of dish that simmers away while friends chat around my table. Just pure joy to share with others.
Sunshine-inspired comfort food
This stew has become a staple in my home cooking rotation. The way those eggplants turn perfectly tender alongside juicy chicken bits makes me smile every time. Each bite comes wrapped in that wonderfully spiced sauce. Whenever I make this, I'm reminded that the most straightforward dishes often taste the best.
What you'll need from the market
- Eggplants: 2 firm ones cut into chunks.
- Chicken breasts: 2 pieces diced into even chunks.
- Onion: 1 medium one thinly sliced.
- Garlic: 2 cloves smashed with a knife.
- Tomatoes: 2 ripe ones from the farmers market.
- Bell peppers: 1 green and 1 red for extra pop.
- Tomato sauce: 200 ml homemade if you can swing it.
- My go-to spices: 1 teaspoon each of paprika, cumin and coriander.
- Salt and pepper: However much you fancy.
- Olive oil: The nicest one in your pantry.
- Fresh cilantro: A generous bunch for brightness.
Easy step-by-step approach
- Start with the protein
- I brown the chicken pieces in a splash of olive oil using my favorite pot. Once they're golden, I set them aside.
- Veggie time
- Next, I cook the onion till it turns see-through and fragrant. Then in go the garlic and peppers, giving them time to release their flavors.
- Eggplant magic
- I brown my eggplant cubes without rushing. That's how they get that melt-in-your-mouth texture.
- Bringing it all together
- I add my tomatoes, sauce and favorite spices. The chicken goes back in and the transformation begins.
- Slow and steady
- I turn down the heat and let everything bubble gently for 20 minutes, stirring now and then. The flavors mingle while the sauce thickens up nicely.
My kitchen wisdom
Want my best tip? I sprinkle some salt on my eggplants thirty minutes before cooking. Makes all the difference. I always pick ones that are shiny and compact. For even tastier results, I often make this the day before. Letting it sit overnight in the fridge really makes the flavors pop.
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My serving suggestions
At my table, this stew works perfectly ladled over fragrant basmati rice. You'll definitely want some crusty bread to mop up the sauce. In summer, I throw together a simple arugula salad with olive oil on the side. Sometimes the simplest meals bring the most joy.
Different twists to try
When I'm in the mood for something different, I swap the chicken for chickpeas to make it veggie-friendly. Still tastes amazing. Sometimes I toss in some button mushrooms for a woodsy flavor I can't get enough of. And depending on the time of year, I play with different spices too – a bit of cinnamon in winter or some Espelette pepper in spring.
Frequently Asked Questions
- → How do I keep eggplant from soaking up too much oil?
- Sprinkle salt on the diced eggplant and leave it to drain for 30 minutes. Rinse and dry well before cooking.
- → Can I make this dish ahead of time?
- Sure! This dish actually tastes better the next day. Prepare it in advance and reheat gently for enhanced flavors.
- → What sides go well with this dish?
- Pair it with rice or couscous, or enjoy with some fresh bread to soak up the flavorful sauce.
- → How should I store leftovers?
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding water if needed.
- → Can I swap out the veggies?
- Absolutely. Try zucchini, carrots, or even chickpeas. Adjust the cooking time based on the vegetables you pick.