To prepare a delicious chicken stew with eggplant, we start by cleaning the chicken, making sure to remove any excess fat or skin. Once we are done with the chicken, we focus on the onion. It is finely chopped so that it can sauté evenly. In a large pan or pot, we add a little olive oil and heat it over medium heat. When the oil is hot, we add the chopped onion and sauté it, stirring periodically. When the onion becomes translucent and starts to change color, we add the chicken pieces, lightly browning them on all sides.
After the chicken has taken on a golden hue, we add the tomato paste, mixing well to combine it with the onion and chicken. We let everything sauté for about two minutes to intensify the flavors. Now, it is time to add water, enough to cover the ingredients in the pot. Over the water, we sprinkle turmeric, which will give the dish a beautiful color and add an exotic taste.
For an extra flavor, we crack the dried limes and add them to the pot. They will infuse the stew with a unique citrus note. We cover the pot with a lid and, if using a kukta, we seal it well to allow the steam to build up. If using a regular pot, we ensure the lid is tightly secured. Once the kukta starts to whistle, we let it simmer for about 40 minutes.
In the meantime, we take care of the eggplants. They can be sliced into round or longitudinal pieces, depending on preference. In a baking tray, we add a little oil and preheat the oven. The eggplant slices are placed in the tray and baked in the oven until they become golden and browned on both sides. Alternatively, they can be fried on the stove, but it is good to know that they will absorb more oil.
After 40 minutes, we open the kukta and taste the stew. We add lemon juice to taste, to balance the flavors. Then, we place the eggplant slices on top of the stew, allowing them to absorb the aromatic juices. Put the pot back on the heat, let it simmer on low for another 10 minutes to combine all the flavors.
This chicken stew is usually served with plain white rice, which will absorb the delicious sauce well, and with pickles, which provide a pleasant contrast of textures and flavors. Enjoy your meal!
After the chicken has taken on a golden hue, we add the tomato paste, mixing well to combine it with the onion and chicken. We let everything sauté for about two minutes to intensify the flavors. Now, it is time to add water, enough to cover the ingredients in the pot. Over the water, we sprinkle turmeric, which will give the dish a beautiful color and add an exotic taste.
For an extra flavor, we crack the dried limes and add them to the pot. They will infuse the stew with a unique citrus note. We cover the pot with a lid and, if using a kukta, we seal it well to allow the steam to build up. If using a regular pot, we ensure the lid is tightly secured. Once the kukta starts to whistle, we let it simmer for about 40 minutes.
In the meantime, we take care of the eggplants. They can be sliced into round or longitudinal pieces, depending on preference. In a baking tray, we add a little oil and preheat the oven. The eggplant slices are placed in the tray and baked in the oven until they become golden and browned on both sides. Alternatively, they can be fried on the stove, but it is good to know that they will absorb more oil.
After 40 minutes, we open the kukta and taste the stew. We add lemon juice to taste, to balance the flavors. Then, we place the eggplant slices on top of the stew, allowing them to absorb the aromatic juices. Put the pot back on the heat, let it simmer on low for another 10 minutes to combine all the flavors.
This chicken stew is usually served with plain white rice, which will absorb the delicious sauce well, and with pickles, which provide a pleasant contrast of textures and flavors. Enjoy your meal!
Ingredients
1 chicken of 1 kg, 1 white onion, 2 large eggplants, 1 tablespoon of tomato paste, 1-2 teaspoons of turmeric, a pinch of saffron (optional), 2 dried and slightly cracked limes, lemon juice, salt and pepper.