Thank you to Susie Fishbein, author of the Kosher By Design cookbook series.
Here’s a recipe for healthy and tasty Eggplant Chicken, a rustic dish which is sure to be a crowd pleaser. It is great over a bed of quinoa or matzo farfel.
Yields 4-6 servings
- 8 chicken parts, with bone and skin (thighs and breasts; no wings)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 eggplant, not peeled
- 1 onion, peeled, cut into ½-inch dice
- 4 cloves fresh garlic, sliced
- 2 cups canned diced tomatoes, in liquid
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- ½ orange
Preheat the oven to 375°F.
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken, skin-side down, to sear it and get some color on the skin. Do this in batches as needed. Transfer the chicken to a 9 x 13-inch oven-to-table casserole dish.
Meanwhile, cut the eggplant in half lengthwise; then cut each half lengthwise into 3 sticks. Cut each stick into chunks.
Once all the chicken is seared, add the eggplant chunks to the pan, allowing them to soak up the fat from the chicken. Stir the eggplant after it has browned on some of the surfaces. Add onion and garlic. Sauté for 2 minutes. Add the tomatoes with their liquid, oregano, and cayenne. Simmer for 3 minutes. Squeeze the juice from the half orange into the pan. Stir. Pour mixture over the chicken.
Bake, uncovered, for 1 hour 15 minutes. Serve hot.
Reproduced from Kosher by Design Brings It Home by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.