Chicken With Eggplant And Swiss Chard Food

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Steps:

• Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
• Add chicken and let cook until no longer pink on the outside, about 5 minutes.
• Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
• Add in fresh spinach, mix and let cook until spinach wilts.
• Garnish with fresh basil and season to taste.

BALSAMIC CHICKEN WITH CORN AND SWISS CHARD

Steps:

• Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
• Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
• Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
• Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
• Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
• Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
• Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
• Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

CHICKEN WITH EGGPLANT AND SWISS CHARD

Steps:

• Heat oven to 375 degrees and brush a baking sheet (or two, if needed) liberally with 3 tablespoons oil. Slice tops and bottoms off the eggplants, then slice into 1/2-inch-thick rounds and arrange on a single layer on baking sheet. Brush rounds generously with some of the oil, sprinkle with a little salt, then bake for 20 minutes, rotating sheets halfway through. Let cool.
• Meanwhile, in a large, heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium-high heat. Sauté onions and garlic until onions are soft and beginning to brown, reducing the heat as needed to avoid burning, about 15 minutes. Remove to a plate.
• Sprinkle chicken with salt, half the allspice and half the turmeric. Add chicken to pot in a single layer, working in batches if necessary, and brown on all sides, adding oil if needed and removing chicken when it's browned.
• Arrange eggplant slices on the bottom of the pot and cover with the onions and garlic. Add more salt, the remaining allspice and the remaining turmeric, then top with chicken, chicken stock or water and dried lime, if using. Bring to a simmer, then lower heat to medium-low and cover the pot. Cook for about 30 minutes, or until chicken is cooked through, then remove from heat and let cool before refrigerating overnight (see note).
• The next day, skim off and discard the layer of fat on the top of the stew. Add Swiss chard or spinach to the pot and bring to a boil. Cover tightly, reduce heat, and simmer slowly for about 15 minutes, or until chicken is heated through.
• Fish out the lime, if using, and discard. Arrange chicken on a platter surrounded by vegetables, serving sauce in a separate bowl. (Or serve the chicken, vegetables and sauce all together in a large bowl.) Squeeze lemon juice over everything and serve.

ONE-POT CHICKEN AND RICE WITH SWISS CHARD

Steps:

• Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
• Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

CHICKEN WITH EGGPLANT

Steps:

• Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
• Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
• Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
• Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
• Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
• Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
• Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
• Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.