Chicken, tomato and eggplant stew
Prep time:
Cook time:
Total time:
Ingredients
- olive oil
- 8 chicken thigh fillets
- 2 eggplant, cut into 2cm pieces
- 2 red onions, cut into wedges
- 3 level teaspoons garlic pastes or 3 garlic cloves, thinly sliced
- 2 x 400g can cherry tomatoes in juice
- 5 tomatoes, roughly chopped
- ½ teaspoon chilli powder or 1 red chilli finely chopped
- ½ cup fresh ricotta
- basil (fresh or dry for garnish)
Method
- Heat oil in a large frying pan over high heat. Cook chicken, turning, for 7 minutes or until browned. Transfer to slow cooker. Season with salt and pepper.
- Heat pan over medium-high heat. Cook eggplant, turning, for 7 minutes or until browned. Transfer to slow cooker.
- Add onion, garlic, tomatoes and the chilli to slow cooker. Cook, covered, on low, for 4 hours or until chicken is falling off the bone (or cook covered in oven 2 hours@180C
- Serve with pasta (or grated zuchinni) and other veg including beans and carrots.
- When plated top with ricotta and sprinkling of basil
- Based on original recipe here:
- http://www.taste.com.au/recipes/chicken-tomato-eggplant-stew/5b3fec20-f587-4bf4-a461-aeeaa49ca1c3