One-pan crispy chicken and eggplant stew

Step 1/6

• ⅓ onion
• ⅓ bell pepper
• 1⅓ cloves garlic
• 100 g eggplants
• 50 g spinach

• oven
• cutting board
• knife

Preheat the oven to 180°C/350°F. Slice onion and bell pepper. Peel and smash garlic cloves. Cube eggplant and rip or slice spinach into rough pieces.

Step 2/6

• salt
• pepper
• olive oil

• baking sheet

Transfer eggplant to a baking sheet and toss with olive oil, salt, and pepper. Bake at 180°C/350°F for approx. 15 min.

Step 3/6

• 2⅔ chicken thighs

• ovenproof pan
• tongs

Season chicken thighs on both sides with salt and pepper. Place skin-side down in an ovenproof pan, and sear over medium heat for approx. 8 min., or until the skin is golden brown and crispy. Flip the chicken thighs and sear for another 2 – 3 min. Remove chicken from the pan and set aside.

Step 4/6

• 1 bay leaves
• ⅓ tbsp smoked paprika powder
• ⅓ tbsp ground cumin

• spatula

Add onion, bell pepper, and garlic to the pan where you seared the chicken. Season with salt and pepper. Reduce heat to medium-low, cover, and let cook until onions are translucent, approx. 5 min. Add bay leaf, smoked paprika, and cumin and stir to combine.

Step 5/6

• 83⅓ ml tomato purée (passata)
• 125 ml chicken stock
• ⅓ lime

Add roasted eggplant, tomato purée, and chicken stock to the pan. Increase the heat to bring to a simmer and squeeze in lime juice. Let cook for approx. 5 min. Nestle the seared thighs back into the pan, skin-side up, and add spinach. Let simmer for 20 min. over low heat.

Step 6/6

• oven

Transfer the pan to the oven and broil at 200°C/400°F for approx. 8 – 10 min., or until chicken is golden and crispy. Serve with some rice and an extra squeeze of lime, if desired. Enjoy!

Enjoy your meal!