Chicken with Eggplants and Chickpeas
2 pieces chicken breast, skinless, boneless
1 1/2 tbsp butter
15-16 pearl onions, peeled
1/4 cup crushed tomatoes, in can
3/4 cup water, warm
1/2 cup chickpeas, in can, rinsed
1 medium size eggplant, peeled, cut in bite sizes, soak in salty water for 15 min then squeeze
1-2 garlic cloves, smashed with salt
2 tbsp lemon juice
1/2 tsp crushed pepper
1 large tomato, peeled, sliced
1 cubanelle pepper, seeds discarded, cut in medium sized chunks
1/2 cup water, warm
2 tbsp extra virgin olive oil
1 tsp mint
Season the chicken pieces with salt and pepper. Fry both sides with butter and pearl onions for about 4-5 minutes in a medium sized pot. Pour 1/4 cup crushed tomato and 3/4 cup warm water all over. Cook for about 20 minutes with the lid closed over medium heat.
Add the chickpeas, eggplants, garlic and lemon juice. Arrange the tomato slices over the top side by side, and then the cubanelle peppers over the tomatoes. Pour in 1/2 cup of water in the pan from the side, cover the lid. Cook for about 30 minutes over medium heat.
Put the dish on a service plate. Lastly, put the olive oil and mint in a frying pan and heat it up, immediately pour all over the dishes.
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