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Easy Chicken with Eggplant & Potatoes

Try this easy and delicious recipe for chicken with eggplant, potatoes, and peppers. Baked in the oven, this dish combines tender chicken with flavorful spices and roasted vegetables. Perfect for a family dinner, it’s a simple way to enjoy a healthy meal that kids will love. Get ready to impress your guests with this tasty chicken dish!

Ingredients: 


  • Chicken thighs
  • 2 large onions
  • Salt to taste
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp turmeric
  • Bay leaves
  • 500g eggplant
  • 500g potatoes
  • 500g mixed red and green bell peppers
  • 1 tomato

For the Sauce:

  • 50g tomato paste
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp black pepper
  • 3 cups chicken broth
Preparation method:

Start by searing the chicken thighs in vegetable oil over medium-high heat until they are golden brown on all sides. Next, add 150 grams of chopped onions, a pinch of salt, 1 tablespoon each of cumin, paprika, and ground coriander, along with 1 teaspoon each of black pepper, chili powder, and turmeric. Add a few bay leaves for extra flavor. Pour enough hot water into the pot to fully cover the chicken. Cover the pot and let it cook over high heat for 30 minutes, ensuring the chicken becomes tender and well-seasoned.

While the chicken is cooking, heat vegetable oil in a separate pan and fry the eggplant slices until they are golden and soft. In the same oil, also fry the potato slices until they are crispy on the outside and tender on the inside.

Prepare a deep oven-safe dish by placing a layer of tomato slices at the bottom. Once the chicken is done cooking, remove it from the pot and arrange it in the dish over the tomatoes. Layer the fried eggplant, bell peppers, and fried potatoes around the chicken, ensuring the vegetables are evenly distributed.

In a separate bowl, mix 50 grams of tomato paste with 1 teaspoon each of salt, cumin, paprika, and ground coriander, as well as ½ teaspoon of black pepper. Add 3 cups of the chicken broth from the pot to this mixture and stir well to combine. Pour this sauce over the chicken and vegetables in the oven-safe dish.

Preheat the oven to 400°F (200°C) and place the dish in the oven. Bake for 30 minutes, allowing the flavors to meld together and the vegetables to become tender. Serve hot and enjoy!






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