Khoreshte Bademjan ba Morgh - Eggplant Stew with Chicken

Normally khoresht bademjan is cooked with beef or lamb but this time I used chicken. This dish is my favourite khoresht among other khoreshts. And I think nowadays I really improved my skills in making this dish as it taste so koshmazas! Approved by others ;-P I tried to make it less sour and watery. Check the recipe!

Ingredients:

~ 2 chicken breasts, cut into cubes

~ 4 small eggplants (for me the small type is more tasty than the long one)

~ 3 medium onion, diced

~ 5 cloves garlic

~ 2 tbsp tomato paste

~ 2 tspn turmeric powder

~ 1 tspn blackpepper powder

~ 1 limoo amani, prick with fork

~ Saffron

~ salt, oil

Methods:

1. Sear the chicken until all sides brown with some oil, set aside.

2. In the same pan, fry onion and garlic, add turmeric.When it turns golden brown, add the chicken pieces and tomato paste, stir for about 5 minutes until the tomato paste turn dark red.

3. Add blackpepper, stir, pour water, covering the chicken. Add limoo amani and a pinch of saffron.

4. Let it boil, simmer with low heat for about 30 minutes. 

5. While waiting for the stew, peel eggplant, cut into length that you prefer, fry until all sides soft, set aside.

6. After 30 minutes, add the fried eggplants into the stew, taste with salt and let it simmer more fpr about 15 minutes.

7. Serve with persian polow.