Préparation :
15 min |
Cuisson :
25 min |
Portions
4 |
Ingredients
- 454 g (1 lb) cubed chicken thighs
- 30 ml (1 tbsp) olive oil
- 1 medium onion, minced
- 2 potatoes, diced
- 1 small eggplant, diced
- 2 garlic gloved, chopped
- 5 ml (1 tsp) ginger, chopped
- 10 ml (2 tsp) turmeric
- 5 ml (tsp) salt
- 125 ml (1/2 cup) chicken broth or water
Preparation
- In a hot skillet, brown chicken cubes in oil.
- Add onion and potatoes, brown for 2 to 3 minutes.
- Add eggplant, garlic, ginger, turmeric and salt. Cook for 1 minute.
- Add chicken broth and cook over low heat for about 20 minutes.
- Serve with brown basmati rice, butter spinach and candied-tomatoes.
Notes and tips
