One-pan crispy chicken and eggplant stew
2 ovens, cutting board, knife, baking sheet, ovenproof pan, tongs, spatula
Homemade chicken stock
How to cook aromatic rice
- ⅓ onion
- ⅓ bell pepper
- 1⅓ cloves garlic
- 100 g eggplants
- 50 g spinach
- cutting board
Preheat the oven to 180°C/350°F. Slice onion and bell pepper. Peel and smash garlic cloves. Cube eggplant and rip or slice spinach into rough pieces.
- olive oil
- baking sheet
Transfer eggplant to a baking sheet and toss with olive oil, salt, and pepper. Bake at 180°C/350°F for approx. 15 min.
- 2⅔ chicken thighs
- ovenproof pan
Season chicken thighs on both sides with salt and pepper. Place skin-side down in an ovenproof pan, and sear over medium heat for approx. 8 min., or until the skin is golden brown and crispy. Flip the chicken thighs and sear for another 2 – 3 min. Remove chicken from the pan and set aside.
- 1 bay leaves
- ⅓ tbsp smoked paprika powder
- ⅓ tbsp ground cumin
Add onion, bell pepper, and garlic to the pan where you seared the chicken. Season with salt and pepper. Reduce heat to medium-low, cover, and let cook until onions are translucent, approx. 5 min. Add bay leaf, smoked paprika, and cumin and stir to combine.
- 83⅓ ml tomato purée (passata)
- 125 ml chicken stock
- ⅓ lime
Add roasted eggplant, tomato purée, and chicken stock to the pan. Increase the heat to bring to a simmer and squeeze in lime juice. Let cook for approx. 5 min. Nestle the seared thighs back into the pan, skin-side up, and add spinach. Let simmer for 20 min. over low heat.
Transfer the pan to the oven and broil at 200°C/400°F for approx. 8 – 10 min., or until chicken is golden and crispy. Serve with some rice and an extra squeeze of lime, if desired. Enjoy!