A hearty, slow-simmered stew packed with tender chicken pieces, sweet carrots, tender parsnip, and smoky roasted eggplant flesh. Stewed with crushed tomatoes and sweet roasted peppers, it delivers deep comfort with a light finish of peppery arugula and crunchy nuts.
4 Portions · 1,450 g
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4
Preheat your oven to 180°C (355°F) top and bottom heat.
Line a baking tray with baking parchment.
Wash 2 eggplants and pierce them several times all over with a fork.
Rub the pierced eggplants evenly with 1 tsp olive oil.
Wrap each eggplant firmly in aluminum foil and place them onto the prepared tray.
Bake in the preheated oven for 1 hour until completely soft and tender.
Peel and finely dice 1 onion.
Peel and slice 3 carrots into rounds.
Peel and slice 1 parsnip into half-moons.
Slice 2 roasted red peppers into bite-sized pieces.
Peel and mince 2 cloves garlic.
Cut 500 g chicken fillet into bite-sized chunks.
Combine 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tsp salt, and 1 tsp black pepper in a small dish.
Rub the mixed spice blend over the sliced chicken fillet.
Place the sliced carrots and parsnip into a saucepan.
Cover the root vegetables completely with cold water.
Bring to a boil and cook for 5 minutes until partially tender.
Heat 1 tsp olive oil in a pot over medium heat.
Add the diced onion and sauté until translucent.
Add 1 tbsp butter and stir until melted.
Add the seasoned chicken fillet pieces to the pot.
Sauté for 7 minutes until the chicken is lightly browned.
Add the chopped roasted red peppers and minced garlic to the chicken.
Add the drained carrots and parsnip.
Pour in 200 g canned tomatoes and stir well.
Reduce the heat to low and let the stew simmer gently.
Take the baked eggplants out of the oven and open the foil wraps.
Cut each roasted eggplant in half lengthwise.
Scoop out the soft flesh with a spoon and discard the skins.
Stir the roasted eggplant flesh into the simmering stew until fully integrated.
Season with extra salt and black pepper to taste.
Divide the stew into warm bowls and top with fresh 1 handful arugula and 2 tbsp crushed mixed nuts.
Flora Petrova
(edited)absolutely love it, easy to make, so delicious, comforting and warming you up 🙌🏼♥️
10/10
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