Spicy coated chicken with red pepper eggplant sauce is a nice way to enjoy background Greek music.
Ελληνικό κοτόπουλο με σάλτσα μελιτζάνας
/ellinkó kotópoulo me sets melitzánas/
8 servings
1/3 cup (45 g) (gluten-free) flour2 tsp. (10 g) each: paprika and ground cumin
1 tsp. (5 g) each: ground pepper and sea salt
3 pounds (1365 g) organic boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
2 Tbs. (30 ml) olive oil
1 1/4 cups (300 ml) white wine or organic chicken broth
1 small organic eggplant, peeled and cubed
1 jar (12 ounces/340 g) roasted sweet red peppers, drained, OR bell peppers, sliced
1 chopped organic onion
2 Tbs. (30 g) organic tomato paste
1 Tbs. (15 g) organic brown sugar
3 minced organic garlic cloves
1/4 cup (30 g) minced Italian parsley OR 2 Tbs. dry parsley
1 cup (130 g) crumbled (dairy-free) feta cheese OR goat cheese
optionals:
- 1 jalapeño pepper, seeded and chopped
- 8 naan flatbreads, cut into fourths (not gluten-free)
- rice
1. Combine the first five ingredients in a bowl.
2. Add chicken, toss to coast.
3. In a skillet, brown the chicken in the oil.
4. Add to the slow cooker.
5. Add the wine or broth to the skillet, loosen the brown bits from the pan.
6. Stir in the eggplant, red peppers, onions, (jalapeño), tomato paste, brown sugar, and garlic.
7. Bring to a boil, reduce and simmer, uncovered, for 5 minutes.
8. Transfer to a blender and purée.
9. Pour over the chicken.
10. Cook on low for about 4 1/2 hours.
11. Add the olives and parsley.
12. Serve with cheese on top with naan bread or rice.
Καλή όρεξη!
/kalē órexē/
