Name: Eggplant and almond chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil, plus 1 tablespoon extra; 1 large eggplant, cut into small cubes; 1 onion, finely chopped; 2 clove garlic, crushed; 1 tablespoon tomato paste; 1 teaspoon each; ground cumin, fennel, coriander; 2 400 gram cans diced tomatoes; 4 skinless chicken breast fillets; 1/4 cup slivered almonds. toasted; rocket leaves, to serve

Eggplant and almond chicken

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

2 tablespoon olive oil, plus 1 tablespoon extra

1 large eggplant, cut into small cubes

1 onion, finely chopped

2 clove garlic, crushed

1 tablespoon tomato paste

1 teaspoon each; ground cumin, fennel, coriander

2 400 gram cans diced tomatoes

4 skinless chicken breast fillets

1/4 cup slivered almonds. toasted

rocket leaves, to serve

Method

1.Heat oil in large frying pan on high. Sauté eggplant, onion and garlic 4-5 minutes, until golden.

2.Stir in tomato paste and spices and cook 1-2 minutes, until fragrant.

3.Add tomatoes and bring to boil. Reduce heat to medium.

4.Simmer 5-10 minutes, stirring occasionally, until sauce thickens. Season to taste.

5.Meanwhile, heat extra oil in a large frying pan on high. Cook chicken 5-6 minutes each side until completely cooked through.

6.Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.

Place seared chicken on a foil-lined tray and place in a moderate oven, 180°C, for 5 minutes or so to ensure the breast is cooked through without overcooking.
Note

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Ingredients

Method

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