Chicken and eggplant stew
3
Points®
Total time: 3 hr 25 min • Prep: 15 min • Cook: 3 hr 10 min • Serves: 4 • Difficulty: Easy
It’s worth the wait with this dish. As time goes on, amazing flavours develop in this stew. Delicious!
Ingredients
Plain flour
¼ cup(s), (35g)
Ground allspice
1 tsp
Ground cinnamon
1 tsp
Chicken thigh, skinless, raw
585 g, (Buy 650g), fat trimmed, halved
Sunflower oil
1 tbs, or canola oil
Eggplant
1 medium, chopped
Fresh red chilli
2 whole, small, finely chopped
Brown onion
1 medium, chopped
Canned diced tomatoes
400 g, (1 x 400g can)
Pine nuts
1 tbs, toasted
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
1
Place flour, allspice and cinnamon in a medium bowl. Add chicken and toss to coat. Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 3 minutes each side or until browned.
2
Place eggplant, chilli and onion in a 4.5-litre (18-cup) slow cooker. Top with chicken and tomatoes. Cook, covered, on high for 3 hours (or low for 6 hours). Serve chicken and eggplant stew topped with nuts and parsley.
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