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Receta Chicken And Eggplant Agrodolce Sciciliana
by Global Cookbook

Chicken And Eggplant Agrodolce Sciciliana
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Ingredientes

  • 1 lrg eggplant (about 1-1/2 pounds), cut into 1-1/2 inch cubes
  • 8 x roaster boneless thigh cutlets Salt and grnd pepper to taste
  • 1/2 x 3/4 c. extra virgin olive oil, divided
  • 2 c. sliced red onions
  • 1/4 c. balsamic vinegar or possibly red wine vinegar
  • 4 x cloves garlic, chopped
  • 1/2 tsp grnd cinnamon
  • 2 Tbsp. honey Grated rind of 2 oranges
  • 1 can (16-ounces) whole plum tomatoes, liquid removed and cut into thin strips Chopped, fresh parsley and basil (optional)

Direcciones

  1. Sprinkle eggplant with salt; let stand 30 min to extract liquid; rinse and pat dry. Trim off any fat from thighs and cut into 2-inch pcs.
  2. Preheat oven to 350F. In large heavy skillet over medium heat, heat 2 Tbsp. oil. Add in chicken, half at a time; saute/fry 2 to 3 min till lightly browned, adding more oil if necessary. Remove pcs with slotted spoon to large, covered casserole or possibly baking dish. Add in 2 to 4 Tbsp. oil to skillet; stir in eggplant and cook 5 min till golden brown, adding more oil if necessary. Add in to casserole.
  3. Pour vinegar into skillet, scraping and stirring to remove pan glaze; add in garlic, cinnamon, honey orange rind, and salt and pepper to taste. Pour vinegar mix into casserole. Cover and bake 15 min. Stir in tomato strips, re-cover and bake 15 min longer. Garnish with chopped parsley and basil, if you like. Serve with warm crusty Italian bread.