0 from 6 votes
Warming Eggplant Chicken Recipe
Try our delicious eggplant chicken stew, a comforting dish with tender chicken and flavorful eggplant in a fragrant sauce.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 475 kcal
Course:
Main Course
Cuisine:
Romanian
Ingredients
- 2 eggplants about 1.3 lbs/ 600 g
- 2 lbs boneless skinless chicken thighs 900 g
- 2 tablespoons olive oil
- 2 large onions about 5.5 oz/ 150 g
- 2 large garlic cloves
- 1 cup chicken stock 230 ml Note 1
- 1 teaspoon herbs de provence Note 2
- ¼ teaspoon red chili flakes more to taste
- 1 can diced tomatoes 14 oz/400 g
- 1 ½ tablespoons cornstarch Note 3
- 1-2 teaspoons balsamic vinegar to taste
- a pinch of sugar
- fine sea salt or kosher salt
- ground black pepper
Instructions
- Eggplants: Wash, dry, and trim off their stem ends using a sharp knife. Cut them into equally-sized cubes, about ½-inch/ 1 ½ cm. 2 eggplants
- Chicken thighs: Pat them dry with paper towels and cut them into 1-inch/ 3 cm cubes. 2 lbs/ 900 g chicken thighs
- Chop the onions and the garlic. 2 large onions + 2 large garlic cloves
- Sauté: Heat the oil in the pot and sauté the onions for about 3 minutes. Add chicken and sauté for another 6 minutes, stirring occasionally and searing the chicken on all sides. Add garlic and cook, stirring, for another 2 minutes. 2 tablespoon oil
- Simmer: Add eggplants and stir well to combine. Pour in the chicken stock, add salt, pepper, Herbs de Provence, and chili flakes. Cover and cook gently on medium-low heat for about 10 minutes. 1 cup/ 230 ml chicken stock + ¾ teaspoon fine sea salt + ½ teaspoon black pepper + 1 teaspoon dried herbs + ¼ teaspoon red chili flakes
- Add the canned tomatoes and cook for about 10 minutes until the eggplants are soft. Make sure to check; uncooked eggplants are not nice. 1 can tomatoes
- Thicken the sauce: Mix cornstarch and water in a small bowl. Whisk the slurry into the sauce and let it bubble shortly to thicken the stew. You might not need it all; stir it in gradually and stop when you think it is enough. 1 ½ tablespoon cornstarch + 2 tablespoon cold water
- Adjust the taste with 1 teaspoon balsamic vinegar (up to 2 tsp, to taste), a pinch of sugar, more salt, and pepper. 1-2 teaspoon balsamic vinegar + a pinch of sugar + salt and pepper to taste
Cup of Yum
Notes
- Chicken stock: I usually use homemade chicken stock, which I keep in the freezer. But store-bought low-sodium chicken stock works well too. Using low-sodium is better for stews, so they won't become too salty when the liquid reduces.
- Herbs de Provence: You can replace them with other dried herbs like thyme, rosemary, marjoram, savory, or oregano. You can even use a combination of these herbs. If you have fennel seeds and like their taste, add a tiny pinch for extra flavor.
- Cornstarch: You can thicken the stew, but it's not required. Depending on your pot and heat level, the sauce might naturally reduce enough, making cornstarch unnecessary.
Nutrition Information
Serving
1portion from 4
Calories
475kcal
(24%)
Carbohydrates
30g
(10%)
Protein
49g
(98%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
217mg
(72%)
Sodium
310mg
(13%)
Potassium
1459mg
(42%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
278IU
(6%)
Vitamin C
21mg
(23%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 475kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 49g | 98% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 217mg | 72% |
| Sodium | 310mg | 13% |
| Potassium | 1459mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.