Chicken with Eggplant, Peppers and Tomatoes

  • Active Time 30m
  • Total Time 55m

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.

ingredients

  • 1 frying chicken, about 4 pounds, cut into serving pieces
  • 1/4 cup olive oil
  • 1/4 pound diced cooked ham or cured ham such as serrano or prosciutto, optional
  • 2 large onions, sliced or coarsely chopped
  • 1 pound Asian eggplants, unpeeled, or 1 globe eggplant, about 1 pound, peeled
  • 3 cloves garlic, minced
  • 3/4 pounds 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 pound 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

Companion recipe: Potato Omelet

directions

Rinse the chicken pieces and pat dry. Sprinkle with salt and pepper.

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

Add the ham to the oil remaining in the pan. 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. 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, about 25-35 minutes. Discard the bay leaf. Season to taste with salt and pepper.

Transfer to a warm serving dish and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 689

nutrition information per serving

837 calories; 48g total fat; 198mg cholesterol; 578mg sodium; 27g carbohydrates; 8g fiber; 70g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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