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Alright, don’t linger, let’s practice this persian eggplants stew with chicken formula with 9 elements which are absolutely easy to find, and we have to process them at the very least through 18 measures. You should expend a while on this, so the resulting food could be perfect.
Composition Persian Eggplants Stew with Chicken:
- You need 2 eggplants
- Provide 2 for onions cut into lengthwise and fry
- Require 2 cloves of garlic
- Need 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Get 1-2 - medium size tomatoes cut into half
- Require to taste of Salt-red chilli powder
- Give 1 Tbsp of saffron water (if not available use turmeric)
- Prepare 1 tbsp for lemon or lime juice
- Require Vegetable oil
Persian Eggplants Stew with Chicken how to cook:
- Peel skin off egg plants. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil.
- Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water.
- Fry the eggplants until both sides are nicely golden.
- Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes..
- In a pot with water, add one of chopped onion, garlic and chicken. Leave it to cook. if there is leftover chicken juice add it to the stew afterwards.
- Now in a pot with fried chicken, add eggplants, fried onions, spices,tomatoes, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat. - Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it
- Here i have made eggplant stew with beef.
- Ingredients
- Ingredients
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