Welcome back to my kitchen where today I have prepared chicken bites with eggplants. They are easy to make, quick and tasty. Perfect for everyday cooking. Meat and vegetables all in one dish. Let’s see what we need!
Other tasty ideas with chicken bites:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 279.66 (Kcal)
- Carbohydrates 6.21 (g) of which sugars 3.50 (g)
- Proteins 39.75 (g)
- Fat 11.27 (g) of which saturated 1.34 (g)of which unsaturated 0.89 (g)
- Fibers 3.52 (g)
- Sodium 345.99 (mg)
Indicative values for a portion of 174 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken with Eggplants
- 1.3 lbs chicken breast
- 1 eggplant
- 1 clove garlic
- 1 oz blanched almonds
- chili flakes
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of Chicken with Eggplants
Clean the chicken breast by removing the cartilage, central bone, and any fatty parts, then cut it into not-too-large chunks.
Trim the eggplant, wash it, pat it dry with kitchen paper, and, without peeling it, cut it into cubes.
With a knife, coarsely chop the blanched almonds.
In a large pan, heat a few tablespoons of oil and brown a peeled garlic clove cut in half.
Let it sizzle for a few moments, then add the eggplant cubes and brown them over high heat for 7-8 minutes, stirring often.
Lightly salt them, remove the garlic, then take them out of the pan and set aside.
Add a drizzle of oil to the same pan and toast the chopped almonds for a couple of minutes.
Then add the chicken bites and chili flakes to taste (adjust based on your personal taste).
When the meat is browned on all sides, add the eggplant cubes again, mix everything, then cover and continue cooking for another 7-8 minutes, stirring occasionally. Then remove the lid and cook for another 2 minutes over high heat. If the sauce dries too much, add a few tablespoons of hot broth.
At the end of cooking, flavor everything with finely chopped parsley and adjust the salt and pepper.
Serve the chicken with eggplants hot. Enjoy! Paola
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