Chicken With Eggplant And Tomatoes Recipe

Name: Chicken With Eggplant And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None tomatoes; 4 tbsp olive oil; 3 None lbs chicken parts; 2 None onion, coarsely chopped; 1 medium eggplant (about 18 oz), cubed; 2 None preserved lemon slices, diced; 1/2 bunch cilantro, chopped; 8 stems thyme, leaves stripped from 4 of the stems; 1 cup chicken stock; 1 pinch ground cinnamon; 1 pinch saffron; 1/3 cup small black olives

Servings: persons

4 None tomatoes
4 tbsp olive oil
3 None lbs chicken parts
2 None onion, coarsely chopped
1 medium eggplant (about 18 oz), cubed
2 None preserved lemon slices, diced
1/2 bunch cilantro, chopped
8 stems thyme, leaves stripped from 4 of the stems
1 cup chicken stock
1 pinch ground cinnamon
1 pinch saffron
1/3 cup small black olives

1
Place the tomatoes into a saucepan of boiling water and let stand for 1-2 mins. Cool slightly then remove the skin and cube the tomatoes.
2
Heat 2 tbsp of the oil in a Dutch oven on medium-high heat. Cook the chicken pieces for 5-7 mins until golden brown on both sides. Remove from the pan and set aside. Add 1 tbsp of the oil to the pan. Add the onions and saute for 2-3 mins. Add remaining 1 tbsp oil to the pan. Add the eggplant and saute for 2 mins. Add the chicken, tomatoes, lemon, and half each of the cilantro and thyme leaves. Pour in the stock and add the cinnamon and saffron. Season to taste. Bring to a boil. Reduce heat to low; cover and simmer for about 45 mins.
3
About 15 mins before the end of the cooking time, add the olives and the remaining cilantro and thyme leaves. Garnish with the thyme stems. Serve with couscous, if desired.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None tomatoes, 4 tbsp olive oil, 3 None lbs chicken parts, 2 None onion, coarsely chopped, and more.

Yes, Chicken With Eggplant And Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Eggplant And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions