Braised Chicken Thighs With Eggplant at Michael Fornachon blog

Braised Chicken Thighs With Eggplant. On bbq or in the oven, roast eggplants and bell peppers until the skin is charred on all sides. Heat oil in a large sauté pan over medium heat. Increase the heat to bring to a simmer and squeeze in lime juice. Add garlic, onion and eggplant. Let simmer for 20 min. 83⅓ ml tomato purée (passata) 125 ml chicken stock. In a small bowl, stir together the rosemary, paprika, coriander, black pepper, allspice, and nutmeg. Cover and cook until onions are soft, about 10 minutes. Add roasted eggplant, tomato purée, and chicken stock to the pan. Pat the chicken dry and season each piece on all sides with salt and pepper. Preheat your oven to 350°f. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger;

Braised Chicken Thighs with Garlic and Onion Pardon Your French
from www.pardonyourfrench.com

Increase the heat to bring to a simmer and squeeze in lime juice. 83⅓ ml tomato purée (passata) 125 ml chicken stock. Cover and cook until onions are soft, about 10 minutes. Preheat your oven to 350°f. In a small bowl, stir together the rosemary, paprika, coriander, black pepper, allspice, and nutmeg. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; Pat the chicken dry and season each piece on all sides with salt and pepper. On bbq or in the oven, roast eggplants and bell peppers until the skin is charred on all sides. Let simmer for 20 min. Add roasted eggplant, tomato purée, and chicken stock to the pan.

Braised Chicken Thighs with Garlic and Onion Pardon Your French

Braised Chicken Thighs With Eggplant Increase the heat to bring to a simmer and squeeze in lime juice. On bbq or in the oven, roast eggplants and bell peppers until the skin is charred on all sides. Cover and cook until onions are soft, about 10 minutes. Increase the heat to bring to a simmer and squeeze in lime juice. Let simmer for 20 min. Preheat your oven to 350°f. Pat the chicken dry and season each piece on all sides with salt and pepper. In a small bowl, stir together the rosemary, paprika, coriander, black pepper, allspice, and nutmeg. Heat oil in a large sauté pan over medium heat. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; Add roasted eggplant, tomato purée, and chicken stock to the pan. 83⅓ ml tomato purée (passata) 125 ml chicken stock. Add garlic, onion and eggplant.

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