Creamy Tomato Chicken and Eggplant Bake
This creamy tomato chicken and eggplant bake is the perfect bridge between seasons with a flourish of Mediterranean flavors like fresh tomato and eggplant in a creamy and hearty sauce that still delivers all the comfort you want, even on a weeknight.
Servings 8
Calories 384kcal
Equipment
- oven safe baking dish with lid
Ingredients
- 950 grams chicken thighs 2lbs boneless skinless thighs
- 2 eggplants
- 5 tomatoes finely diced
- 1 cup presoaked chickpeas or one standard can approximately 400 grams or 15oz
- 0.25 cup butter
- 0.25 cup olive oil
- 0.5 cup heavy cream
- 0.5 cup water
- 3 cloves garlic minced or mashed
- 2 teaspoons salt
- 2 teaspoons dried summer savory or dried thyme
- 1 teaspoons black pepper finely ground
- 1 no sodium chicken bouillon cube
Instructions
- Preheat oven to 200 C / 400 F.
- Sprinkle the chicken with half the salt and the mashed garlic. Rub it well to evenly coat. Set it aside to marinate while you do the other steps.
- Slice the eggplant into medallions and sprinkle them with half of the salt. Toss to coat and set them aside.
- Finely dice the tomatoes and set them aside.
- Pat the eggplant down with paper towel or gently but firmly squeeze out the water.
- Heat the oil over medium high heat. Fry the eggplant on both sides (5-8 minutes). Remove to a plate and set aside.
- Sear the chicken top side down just enough to get some color but not to cook it (3-4 minutes). Set the chicken aside in the plate with the eggplant.
- Add the butter to the pan along with the tomatoes and cook until they soften and reduce (5-6 minutes). Then put in the cream, bouillon cube, chickpeas and seasonings. Mix well.
- Arrange the eggplant and chicken in the pot. Pour in the water then cover with lid.
- Put the pot in the oven and bake for 40 minutes.