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Mediterranean Chicken in Eggplant Sauce

Ingredients

  • 1/3 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1-1/4 cups white wine or chicken broth
  • 1 small eggplant (1 pound), peeled and cubed
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • 1 cup pitted ripe olives, halved
  • 1/4 cup minced fresh Italian parsley
  • 1 cup (4 ounces) crumbled feta cheese
  • 8 naan flatbreads, quartered

Directions

  • 1. In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker.
  • 2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken.
  • 3. Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.

Nutrition Facts

1 cup chicken mixture with 4 pieces naan flatbread: 588 calories, 23g fat (7g saturated fat), 126mg cholesterol, 1293mg sodium, 44g carbohydrate (10g sugars, 4g fiber), 40g protein.

Reviews

Average Rating:
  • jaime1103
    Feb 6, 2019
    This was a great recipe and I liked it because it is different. I definitely will make it again!
  • cctp1016
    Mar 11, 2015

    Very good! I left the veggies as chunks instead of pureeing them and liked the texture of it better.

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