Chicken and Eggplant One Pot Rice
with middle eastern spices, fried shallot, tomato, harissa yogurt and fresh herbs
Ingredients
- Chicken Thighs
- Eggplant(s)
- Basmati Rice
- Chicken Broth Cube(s)
- Tomato(es)
- Shallot
- Honey
- Lemon
- Greek Yogourt 2%
- Harissa
- Fresh Mint and Cilantro
- Spice Mix (cumin powder,cinnamon powder,ginger powder,turmeric powder)
Necessary elements
pan, bowl, slotted spoon
1. Cut the chicken into cubes. Thinly slice the shallot. Cut the eggplant and the tomato into small cubes. Chop the herbs. Cut the lemon into slices.
2. Heat a drizzle of oil in a large pan over high heat. Fry the shallot slices 3-4 minutes or until they are colored and crispy. Remove from the pan with a slotted spoon and place on a paper towel.
3. Reduce the heat to medium-high. Cook the eggplant for 4-6 minutes or until lightly browned. Add the chicken and spices to taste and cook for about 3 minutes. Add salt and pepper.
4. Add the rice, the broth cube, the honey, the tomato, 2-3 slices of lemon and 2 2P | 3 3P cups of water. Bring to a boil. Reduce the heat to low, cover and cook for 14-16 minutes or until the rice has absorbed the liquid. Adjust salt and pepper to taste.
5. Mix the yogurt with the harissa, to taste .
6. Serve the rice and garnish with the yogurt, herbs, fried shallot and lemon juice to taste. Bon appétit!