Eggplant Chicken
Discover the perfect balance of rich, smoky flavors with this Eggplant Chicken recipe—a Mediterranean-inspired dish that’s both hearty and wholesome. Tender, golden-brown chicken thighs are simmered in a fragrant tomato-based sauce infused with warming spices like cumin, paprika, and oregano. Roasted eggplant cubes add a velvety texture and subtle sweetness, perfectly complementing the savory elements. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this one-pan wonder is ideal for weeknight dinners or impressing guests. Serve it over rice, couscous, or alongside crusty bread to soak up every bit of the delicious sauce. With simple ingredients and bold flavors, this delightful chicken and eggplant recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 pieces eggplant, medium-sized
- 4 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 medium onion, diced
- 400 grams canned diced tomatoes
- 250 milliliters chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges for serving
Instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Wash and cut the eggplants into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 0.25 teaspoon of salt, and black pepper, then spread them on the prepared baking sheet.
Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until golden and tender. Set aside.
While the eggplant is roasting, season the chicken thighs with 0.25 teaspoon salt, black pepper, and 0.5 teaspoon of paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the ground cumin, remaining paprika, oregano, and red chili flakes (if using). Cook for 1 minute to toast the spices.
Add the canned diced tomatoes and chicken stock to the skillet. Stir well and bring the mixture to a simmer.
Return the chicken thighs to the skillet, cover, and let them cook for 15 minutes over low heat.
Gently fold in the roasted eggplant and let the dish simmer for an additional 5 minutes to marry the flavors.
Taste and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the dish with fresh parsley before serving. Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 25.4 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
