Indulge in this comforting Kurdish dish that brings together the earthy flavors of eggplant, fragrant spices, and tender roasted chicken. Paired with basmati rice, this meal is a hearty combination perfect for family gatherings or a satisfying dinner.
Ingredients
🍆 1 eggplant
🧅 1 onion
🍅 1 tomato
🌶️ 1 small green bell pepper
🌿 A handful of parsley
🌿 A handful of cilantro
🥫 1 (6 oz) can of tomato paste
🧂 1 tablespoon of chicken bouillon
🧂 1/2 tablespoon of salt
🌶️ 1/2 teaspoon of crushed red pepper flakes
⚫️ 1/2 teaspoon of black pepper
💦 6 cups of water
🥄 2 tablespoons of oil
Roasted Chicken Ingredients
🐔 1 whole chicken
🍋 1 tablespoon of lemon pepper
🌶️ 1 tablespoon of paprika
🧂 1 tablespoon of salt
🌶️ 1 teaspoon of cayenne pepper
🌶️ 1 teaspoon of crushed red pepper flakes
🍋 2 tablespoons of lemon juice
🛢️ 2 tablespoons of olive oil
🌿 1 packet of Sazón
Rice Ingredients
🍚 3 cups of basmati rice, washed and soaked for 20 minutes
🥄 2 tablespoons of oil
🧈 2 tablespoons of butter
🧂 1 tablespoon of salt
💧 3 1/2 cups of hot water
Instructions
1- Prepare the Eggplant Stew:
- Chop eggplant, onion, tomato, and bell pepper into large chunks.
- Heat 2 tablespoons of oil in a pot over medium heat. Sauté onions and bell peppers for about 2 minutes until onions are slightly colored.
- Add eggplant and tomato to the pot, sautéing for another 3 to 4 minutes.
- Dissolve the tomato paste in 5 cups of water and pour into the pot. Add chicken bouillon, salt, crushed red pepper, and black pepper. Stir well.
- Cover and let simmer on low heat for 15 minutes until the stew slightly thickens.
- Stir in parsley and cilantro, then turn off the heat.
2- Roast the Chicken:
- Preheat oven to 400°F (200°C).
- Mix lemon pepper, paprika, salt, cayenne pepper, crushed red pepper flakes, lemon juice, olive oil, and Sazón in a bowl.
- Rub the spice mixture thoroughly over the chicken, ensuring it is fully coated.
- Place the chicken in an oven-safe dish, adding 1/3 cup of water to the bottom. Cover the dish.
- Roast in the oven for 1.5 hours or until fully cooked, occasionally basting with the juices.
3- Cook the Rice:
- In a pot, melt butter with oil over medium heat.
- Add drained rice and toast for about 2 minutes, stirring occasionally. Add salt.
- Pour in 3.5 cups of hot water and bring to a boil, then reduce heat to low and cover.
- Simmer until the water has evaporated and rice is cooked through, about 15 minutes.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 4-6 people
Calories: 650
Protein: 32g
Fats: 30g
Carbohydrates: 70g
Equipment: Large pot, Oven-safe dish, Medium pot for rice
Cooking Tips:
- For a smokier flavor, char the eggplant over an open flame before chopping.
- Adjust spices according to preference for a milder or spicier dish.
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Kurdish Style Roasted Chicken with Eggplant Stew and Basmati Rice