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Chicken with Eggplant, Peppers and Tomatoes

Source: Casual Cuisines of the World - Taverna
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Active Time:  30 Minutes
Total Time:  55 Minutes
  Serves 4
Like ratatouille, samfaina is a mixture of onions, garlic, eggplant, peppers and tomatoes cooked down to a fragrant and unctuous stew. It makes a wonderful addition to a tortilla and is a good sauce for fish. Serve with rice, mashed potatoes or slices of grilled bread.
RECIPE INGREDIENTS
1 frying chicken, about 4 lb, cut into serving pieces
1/4 cup olive oil
1/4 lb diced cooked ham or cured ham such as serrano or prosciutto, optional
2 large onions, sliced or coarsely chopped
1 lb Asian eggplants, unpeeled, or 1 globe eggplant, about 1 lb, peeled
3 cloves garlic, minced
3/4 lb zucchini, cut into 1/2-inch chunks
2 green or red bell peppers, seeded, deribbed and cut lengthwise into strips 1/2- inch wide
1 1/2 lb tomatoes, peeled, seeded and chopped (fresh or canned)
1 bay leaf
2 tablespoons chopped fresh thyme, oregano or marjoram
1/2 cup dry white wine
Other necessary recipes:
Potato Omelet
Chicken with Eggplant, Peppers and Tomatoes Recipe at Cooking.com
DIRECTIONS
Rinse the chicken pieces and pat dry. Sprinkle with salt and pepper.


In a large sauté pan over medium-high heat, warm the olive oil. Add the chicken and brown on all sides, about 8 minutes. Using tongs or a slotted spoon, transfer to a plate.


To the oil remaining in the pan, add the ham, if using, and sauté over medium heat for 1 minute. Add the onions and sauté until tender and translucent, about 10 minutes.


Cut the eggplant(s) into 1-inch cubes and add to the onions along with the garlic, zucchini and bell peppers. Sauté until beginning to soften, about 5 minutes longer.


Add the tomatoes, bay leaf, thyme or other herb and wine and stir well. Return the chicken to the pan and turn the pieces to mix evenly with the samfaina. Cover and simmer over low heat until the chicken is tender and opaque throughout, 25-35 minutes. Discard the bay leaf and season to taste with salt and pepper.


Transfer to a warmed serving dish and serve hot.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 837
Fat. Total: 48g
Fiber: 8g
Carbohydrates, Total: 27g
Sodium: 578mg
% Cal. from Fat: 52%
Cholesterol: 198mg
Protein: 70g
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