Eggplant Stew

Ingredients:

  • 1lb chicken thigh
  • 2 large eggplants
  • 1 medium cooking onion, chopped
  • 1 green pepper, diced
  • 2 cloves of garlic, minced
  • 1/2 cup yellow split peas
  • 2 tbsp tomato paste
  • 1 cup of canned diced tomato
  • 1 cup chicken stock
  • 2 tbsp fresh lemon juice
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp coriander seeds
     
    Salt and pepper to taste

Directions:

Saute onions, green peppers, and garlic in olive oil until slightly golden. Add yellow split peas and sauté for a little longer.  Wash and cut chicken into small cubes and sauté with the onion mixture until the chicken changes colour.  Next add al of the spices (turmeric, cinnamon and coriander).  Next sauté the mixture with the tomato past and the diced tomatoes.  Finally add the chicken stock, place the lid on the pot and bring it to a boil.  Next simmer for approximately 20-25 minutes on low heat until the chicken and peas are tender.  Add lemon juice and cook for an additional 5 minutes.  Slice the eggplants into 1 inch thickness, with the skin removed.  Brush olive oil on each side. Then place on to parchment paper on an oven tray. Grill at 450 for 1/2 hour or longer until golden.  Remove and set aside.  Place all of the prepared sauce and chicken mixture in a glass dish, top with the eggplant.  Cook in the oven at 375 for approx. 15-20 minutes. Ready to serve. Put cinnamon and salt on top.

Freeze lunch portion in small containers

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