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Photo of Chicken and eggplant stew by WW

Chicken and eggplant stew

Total Time
3 hr 25 min
15 min
3 hr 10 min
It’s worth the wait with this dish. As time goes on, amazing flavours develop in this stew. Delicious!


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


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


  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.


SERVING SUGGESTION: Steamed peas and sugar snap peas, plus steamed white long-grain rice. TIP: Suitable to cook on the stovetop.