Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, persian eggplants stew with chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Persian Eggplants Stew with Chicken is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Persian Eggplants Stew with Chicken is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Get eggplants
- Prepare onions cut into lengthwise and fry
- Get garlic
- Take chicken breast or legs (but you can choose beef or lamb meat as well)
- Prepare medium size tomatoes cut into half
- Get Salt-red chilli powder
- Make ready saffron water (if not available use turmeric)
- Take lemon or lime juice
- Take Vegetable oil
Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain. In Iran, Khoresht Bademjan made with beef, lamb, or chicken is a traditional eggplant stew enjoyed at many dinner tables. Sometimes a new recipe can seem overwhelming, especially if it is from a culture unfamiliar to the cook. However, this dish is simple to make and uses basic ingredients which helps you to put an impressive authentic Persian meal on the table in about an hour and a half.
Steps to make Persian Eggplants Stew with Chicken:
- 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
Sometimes a new recipe can seem overwhelming, especially if it is from a culture unfamiliar to the cook. However, this dish is simple to make and uses basic ingredients which helps you to put an impressive authentic Persian meal on the table in about an hour and a half. Then add the baked aubergines into the dish making sure they are covered in the sauce. Serve with saffron rice and flatbread. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe.
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