One-pan crispy chicken and eggplant stew

One-pan crispy chicken and eggplant stew

Based on 44 ratings

"This one-pan braised chicken is nutritious, filling, and packed with flavor. Make a bit extra and save yourself some time by making two meals in one—it tastes even better the next day."

Difficulty

Easy 👌
65
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2⅔
chicken thighs
100 g
eggplants
onion
bell pepper
1⅓ cloves
garlic
50 g
spinach
1
bay leaves
tbsp
smoked paprika powder
tbsp
ground cumin
83⅓ ml
tomato purée (passata)
125 ml
chicken stock
lime
salt
pepper
olive oil
MetricImperial

Utensils

2 ovens, cutting board, knife, baking sheet, ovenproof pan, tongs, spatula

How-To Videos

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Homemade chicken stock

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How to cook aromatic rice

  • Step 1/6

    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.
    • onion
    • bell pepper
    • 1⅓ cloves garlic
    • 100 g eggplants
    • 50 g spinach
    • oven
    • cutting board
    • knife

    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.

  • Step 2/6

    Transfer eggplant to a baking sheet and toss with olive oil, salt, and pepper. Bake at 180°C/350°F for approx. 15 min.
    • salt
    • pepper
    • 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.

  • Step 3/6

    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.
    • 2⅔ chicken thighs
    • ovenproof pan
    • tongs

    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.

  • Step 4/6

    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.
    • 1 bay leaves
    • tbsp smoked paprika powder
    • tbsp ground cumin
    • spatula

    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.

  • Step 5/6

    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.
    • 83⅓ ml tomato purée (passata)
    • 125 ml chicken stock
    • 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.

  • Step 6/6

    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!
    • oven

    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!

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