Chicken with potatoes and eggplants in tomato sauce is a hearty, comforting dish with rich Mediterranean flavors. Here's a simple recipe to prepare it:
Ingredients:
- 4 chicken thighs (bone-in, skin-on for extra flavor, or boneless if preferred)
- 2 medium potatoes, peeled and cubed
- 1 large eggplant, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes (or 3 fresh tomatoes, chopped)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (optional, for a Mediterranean touch)
- Salt and pepper, to taste
- 1/4 cup olive oil (for frying)
- 1/2 cup chicken broth or water
- Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Chicken and Vegetables:
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Season the Chicken: Pat the chicken thighs dry and season them with salt, pepper, and paprika on both sides.
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Sear the Chicken: In a large skillet or pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin side down (if using skin-on), and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
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Fry the Potatoes and Eggplant:
- Add more olive oil to the skillet if needed, and fry the cubed potatoes for about 5 minutes, until they start to turn golden but aren’t fully cooked. Remove and set aside.
- Fry the cubed eggplant in the same skillet for about 5-6 minutes, until soft and golden. Remove and set aside.
2. Cook the Base of the Dish:
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Sauté the Onion and Garlic: In the same skillet, lower the heat to medium, and sauté the chopped onion until soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute.
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Add the Tomato Paste and Spices: Stir in the tomato paste, cumin, oregano, and cinnamon (if using). Cook for 1-2 minutes to let the tomato paste caramelize and the spices bloom.
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Add Crushed Tomatoes: Pour in the crushed tomatoes (or fresh chopped tomatoes) and the chicken broth. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.
3. Combine and Cook Everything Together:
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Add Chicken and Vegetables: Return the seared chicken thighs to the skillet, nestling them into the tomato sauce. Add the fried potatoes and eggplant to the pan as well.
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Simmer: Cover the skillet, reduce the heat to low, and let everything simmer together for 30-40 minutes. Stir occasionally and check that the chicken is fully cooked (internal temperature should reach 165°F/75°C) and the potatoes are tender.
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Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or spices as needed.
4. Serve:
- Garnish with fresh parsley for added color and flavor.
- Serve the chicken with a side of crusty bread, rice, or on its own for a complete meal.
Enjoy your chicken with potatoes and eggplants in rich tomato sauce!
