Chicken, tomato and eggplant stew
 
Prep time
Cook time
Total time
 
Serves: serves 6
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
  1. 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.
  2. Heat pan over medium-high heat. Cook eggplant, turning, for 7 minutes or until browned. Transfer to slow cooker.
  3. 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
  4. Serve with pasta (or grated zuchinni) and other veg including beans and carrots.
  5. When plated top with ricotta and sprinkling of basil
  6. Based on original recipe here:
  7. http://www.taste.com.au/recipes/chicken-tomato-eggplant-stew/5b3fec20-f587-4bf4-a461-aeeaa49ca1c3
Recipe by Firedaughter at https://www.firedaughter.site/372-2/