Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, persian eggplants stew with chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Persian Eggplants Stew with Chicken is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Persian Eggplants Stew with Chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have persian eggplants stew with chicken using 9 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Persian Eggplants Stew with Chicken:
- Make ready 2 eggplants
- Make ready 2 onions cut into lengthwise and fry
- Prepare 2 cloves garlic
- Prepare 2 chicken breast or legs (but you can choose beef or lamb meat as well)
- Make ready 1-2 medium size tomatoes cut into half
- Prepare to taste Salt-red chilli powder
- Make ready 1 Tbsp saffron water (if not available use turmeric)
- Prepare 1 tbsp lemon or lime juice
- Prepare Vegetable oil
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. Once they've browned, add back your beef, then add your tomato paste and crushed peeled tomatoes. Stir for a few minutes then add your chicken broth. Cook for about thirty minutes, then add your dried limes to the stew.
Instructions 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
Stir for a few minutes then add your chicken broth. Cook for about thirty minutes, then add your dried limes to the stew. Persian Eggplant Stew or Khoresh Bademjan is a very popular Parsi cuisine recipe. This stew is made with main ingredients being eggplant, tomatoes and spices. Some people add meat to this stew, but some make this classic vegetarian version.
So that is going to wrap it up for this exceptional food persian eggplants stew with chicken recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
