Italian recipes
Spicy chicken and eggplant
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30 min
Serves 4
Italian
Ingredients
- 1 lb chicken breasts (boned and skinned, cut into thin slices) 455 g chicken breasts (boned and skinned, cut into thin slices)
- 5 tbsp olive oil 74 ml olive oil
- 2 medium eggplants, cut into quarters lengthwise and then into 1/2 inch pieces 2 medium eggplants, cut into quarters lengthwise and then into 1/2 inch pieces
- 3 clove garlic (minced) 3 clove garlic (minced)
- 2 green onions, roughly chopped 2 green onions, roughly chopped
- 1 tsp red chili flakes 4.9 ml red chili flakes
- 1/2 cup dry white wine 120 ml dry white wine
- 1 1/4 tbsp tomato paste 18 ml tomato paste
- 1 tsp sugar 4.9 ml sugar
Method
In a large skillet or frying pan heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Raise the heat to medium to high, add the eggplants and cook for 4-5 minutes, stirring frequently. Add the green onions to the skillet and cook for 1 minute.
Remove the eggplants and green onions from the skillet and set aside.
Add the chicken to the skillet and cook for 3-4 minutes, stirring frequently. Add the eggplants and green onions back to the skillet, stir and cook for 2 more minutes.
Mix the red chili flakes, white wine, tomato paste, and sugar and pour the mixture over the chicken and eggplant, stirring well. Cook until the liquid is reduced by half.
Remove the eggplants and green onions from the skillet and set aside.
Add the chicken to the skillet and cook for 3-4 minutes, stirring frequently. Add the eggplants and green onions back to the skillet, stir and cook for 2 more minutes.
Mix the red chili flakes, white wine, tomato paste, and sugar and pour the mixture over the chicken and eggplant, stirring well. Cook until the liquid is reduced by half.
Cook's notes
Serve this dish with a green salad.
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