Chicken, tomato and eggplant stew

Chicken, tomato and eggplant stew

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If you love a good slow cooked meal, this chicken and eggplant stew will fast become one of your favourites.

The ingredient of Chicken, tomato and eggplant stew

  1. 1 tablespoon extra virgin olive oil
  2. 4 large chicken thigh cutlets, trimmed
  3. 2 eggplant, cut into 3cm pieces
  4. 1 red onion, cut into wedges
  5. 4 garlic cloves, thinly sliced
  6. 400g can cherry tomatoes in juice
  7. 2 tomatoes, roughly chopped
  8. 1 long red chilli, finely chopped
  9. 375g rigatoni pasta
  10. 1/2 cup fresh ricotta, crumbled
  11. 1/4 cup small fresh basil leaves

The instruction how to make Chicken, tomato and eggplant stew

  1. Heat oil in a large frying pan over high heat. Cook chicken, turning, for 7 minutes or until browned. Transfer to slow cooker. Season with salt and pepper.
  2. Heat pan over medium-high heat. Cook eggplant, turning, for 7 minutes or until browned. Transfer to slow cooker.
  3. Add onion, garlic, tomatoes and 1/2 the chilli to slow cooker. Cook, covered, on low, for 4 hours or until chicken is falling off the bone. Season with salt and pepper.
  4. Cook pasta following packet directions until tender. Drain well. Top pasta with stew and serve sprinkled with ricotta, basil and remaining chilli.

Nutritions of Chicken, tomato and eggplant stew

fatContent: 767.19 calories
saturatedFatContent: 29.8 grams fat
carbohydrateContent: 9.8 grams saturated fat
sugarContent: 78 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 40.8 grams protein
sodiumContent: 136 milligrams cholesterol

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