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Add a photoQuick & easy flavorful chicken dish with zucchini, tomatoes & eggplant.
Ingredients
- 3 oz chicken breast
- 1/4 cup eggplant, cubed
- 1/4 cup zucchini, cubed
- 1 small tomato, cubed
- 2 cloves garlic, minced
- 1/4 cup chicken stock
- 1/2 cup Israeli couscous, cooked
- lemon & cilantro for garnish
- 1 1/2 tsp. sweet paprika
- 1/2 tsp. turmeric
- 1/2 tsp. coriander
- 1/4 tsp. cumin
- 1/2 tsp. cinnamon
- 1/4 tsp. powdered ginger
- 1/4 tsp. kosher salt
- 1/4 tsp. ground pepper
Directions
- Mix together everything from the paprika to the pepper to create your very own spice blend.
- Cut your chicken up into chunks and place in small bowl. Sprinkle about half of the spice mix over your chicken and coat the chicken thoroughly. Set aside.
- Heat a sautee pan with a tablespoon of the chicken stock. Place your garlic in the stock and mix around. Let cook for 3-4 minutes until garlic release aroma and starts to brown.
- Add in eggplant, zucchini, tomato and the rest of the chicken stock. Then stir in the rest of the spice mix. Cover and let simmer for about 8 minutes until the eggplant and zucchini are soft.
- You should have a gravy in your pan by this point as well as mostly cooked vegetables. Check for salt. Then, place your chicken in the pan and nestle it in. Cover and let cook 5-6 minutes or until cooked through.
- When chicken is almost done, throw couscous into pan to quickly reheat (or serve couscous separately). Sprinkle with fresh cilantro and serve with lime.
- This dish is easily multiplied. For more pics & other recipes, see the link to my blog below.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 191 | |
| Calories from Fat 68 | 36% |
| Total Fat 7.64g | 10% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 44mg | 15% |
| Sodium 732mg | 31% |
| Potassium 792mg | 23% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.1g | 3% |
| Protein 17.9g | 29% |
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Reviews
July 19, 2010
This is one of the nicest chicken recipes I've seen in a long time. Think I'll try it tonight. Today, however, I'm going to serve it over saffron rice (instead of using the couscous. Yum ...I've cooked/tasted this recipe!This is a variation
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