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Ingredientes
- 3 1/2 lb chicken
- 1 Tbsp. extra virgin olive oil
- 1 3/4 lb eggplant
- 2 Tbsp. extra virgin olive oil
- 1 c. onions minced
- 3 x garlic cloves crushed
- 3 c. stock chicken
- 1 1/2 x cinnamon sticks
- 1 tsp curry pwdr
- 1 tsp cumin grnd
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1 x turnip cubed
- 1 med zucchini
- 1 x carrots
- 1/2 x bell peppers red
- 3 med tomatoes
- 1/2 c. raisins
- 1 Tbsp. parsley
Direcciones
- Cut chicken into serving pcs. Remove backs and wings and save for soup. Remove all skin and fat from chicken. Heat oil in large frying pan; saute/fry chicken in 2 batches till opaque on both sides (a few min). Set aside.
- Cut unpeeled eggplant into 1" cubes; salt for 20 min, then drain and rinse. Heat oil in 6-8-quart Dutch oven. Add in onion, garlic, and eggplant. Saute/fry over low heat till onion is just tender, 5-10 min.
- Add in stock, cinnamon, curry pwdr, cumin, turmeric, and black pepper. Stir, bring to boil, reduce heat, and simmer 10 min.
- Peel turnip; dice turnip, zucchini, carrot, and bell pepper. Add in dark meat and diced vegetables to Dutch oven. Simmer, uncovered, 10 min.
- Dice tomatoes. Add in chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid. Simmer, covered, for 10 min more.
- Serve warm in deep soup bowls on top of rice, noodles, or possibly couscous, garnishing top with coriander.
- Sylvia's notes: I used a whole chicken and dumped everything in the crockpot, that worked fine except which the vegetables weren't done (since it cooked about 6 hrs instead of the usual 10 when I use the cp on a workday), so I boiled the vegetables in the stock till they were soft. However, I was not pleased with the result, and I think it was the combination of flavors (or possibly lack thereof) rather than the cooking method. The chicken was fine, and the broth was delicious, but the vegetables were tasteless cardboard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 859g | |
| Recipe makes 4 servings | |
| Calories 843 | |
| Calories from Fat 466 | 55% |
| Total Fat 51.95g | 65% |
| Saturated Fat 13.24g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 514mg | 21% |
| Potassium 1701mg | 49% |
| Total Carbs 39.44g | 11% |
| Dietary Fiber 10.5g | 35% |
| Sugars 22.68g | 15% |
| Protein 56.73g | 91% |
