Chicken and Eggplant Stew

A stew served over rice made with eggplant, chicken, and tomato sauce. I grew up believing this is a Persian dish, but recently learned it has been Americanized to use easily available ingredients in the US. As a result, it is not really a Persian dish but it approximates one, and it is delicious so who cares? This dish has long been a family favorite, and I have yet to have someone try it that does not enjoy it.

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persian

Preparing Time: 30 minutes
Total Time: 45 minutes
Served Person: 6

contains white meat tree nut free nut free gluten free red meat free shellfish free dairy free

Carbohydrate 13.179039168458 g
Cholesterol 252 mg
Fat 54.1401414746365 g
Fiber 4.52706792527625 g
Protein 64.7789847029168 g
Saturated Fat 14.9801224640699 g
Serving Size 1 1 Serving (584g)
Sodium 1105.53528357403 mg
Sugar 8.65197124318178 g
Trans Fat 4.48391382095374 g
Calories 808 calories

main dish

Step-by-step

Remove the gizzard and heart packet from inside e chicken and wash it thoroughly then place it in a large pot
Pour the envelope of dry onion soup mix over the chicken in the pot
Pour the can of tomato sauce over the dry onion soup on the chicken
Pour the 2 cups of water over the chicken where the sop mix and tomato sauce are on the chicken
Turn the stovetop on medium until it the pot comes to a boil, then turn the chicken over inside the pot and turn down to low
While the above mixture is cooking peel the eggplant and cut into 1 inch thick disks
Put small amount of olive oil into frying pan and fry the eggplant on each side usin a spatula to press the eggplant prior to flipping the discs over to release the oil. The eggplant may look a little black when cooked correctly.
Plut the cooked eggplant into the pot with the chicken
Add the lemon juice to the pot approximately 15 minutes prior to the serving the dish.
The dish should simmer for a minimum 45 minutes after it comes to a boil. The chicken should easily come of the bone with a spoon when the dish is ready to serve.
It should be served over long grain white or brown rice (preferably basmati rice)

Adding vegetables to a braising pot without altering their moisture content results in a watery sauce that fails to cling to poultry. Slices of nightshade must be fried separately in olive oil until charred, driving out excess water and allowing the sponge-like flesh to absorb the surrounding cooking fats. Pressing down on the disks with a spatula during frying speeds up this moisture release and promotes even browning across the surface of the vegetable. Whole poultry simmers steadily in tomato sauce and water seasoned with dehydrated aromatics, breaking down slowly over moderate heat. Determining when the meat is finished requires physical touch rather than a digital probe. Pressing the poultry with a spoon should cause the fibers to fall away from the bone instantly with minimal resistance. Incorporating acid near the end of the simmering process brightens the heavy tomato base without breaking down the structural integrity of the simmering ingredients. This preparation tastes significantly better on the second day after the starches and proteins have rested together in refrigeration for twelve to twenty-four hours. Storing the leftovers in an airtight glass container prevents the pungent aromatics from absorbing into other foods. Reheating requires gentle stove heat rather than a microwave to keep the poultry from toughening. Spooning the warm mixture over freshly steamed basmati grains creates an absorbent base that captures every drop of the reduced sauce.

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Chicken and Eggplant Stew

Ingredients

Nutrition facts

Step-by-step