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    Tuesday, August 04, 2015

    Chicken Eggplant Stew recipe


    3 eggplants (black/green/purple)
    4 tablespoons flour
    salt and pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1 whole chicken cut into 8 pieces
    6 tablespoons oil
    1 onion, chopped
    2 garlic cloves, chopped
    1/2 teaspoon thyme
    1/2 teaspoon oregano
    2 cups diced tomato with juice
    1 tablespoon parsley, chopped


    - Cut eggplant into cubes, sprinkle with salt for 10-15 minutes.
    - Rinse with water, squeeze to pat dry.
    - Season flour with salt, pepper, cumin and coriander.
    - Roll chicken pieces in flour mixture and shake off the excess.
    - Heat half the oil in a sauce-pan over medium high heat.
    - Add chicken, fry until golden brown.
    - Remove chicken from the pan and set aside
    - Stir in onions for 5 minutes till translucent.
    - Add garlic, thyme, oregano, to the onions and stir for few minutes, remove from pan.
    - Heat remaining oil in the pan over medium high heat and brown the eggplant cubes.
    - Add onion mixture to eggplant and mix over medium heat, add tomato and chicken let it come to a boil
    - Reduce heat, cover and let cook for 30 minutes or till chicken is done.
    - Garnish stew with chopped parsley.

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    Item Reviewed: Chicken Eggplant Stew recipe Rating: 5 Reviewed By: Mrs. Chef
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