Chicken and Eggplant Stew
yield: 5
total time: 105 minutes
Ingredients
- 3 eggplants large, about 1.2 kg
- 750 grams boneless and skinless chicken breast cut into 2 inches pieces
- 1 onion medium, finely chopped
- 1 cup crushed tomatoes
- 2 medium tomatoes sliced
- vegetable oil
- 1 teaspoon turmeric powder
- 3 tablespoons lemon juice or more, depends on your taste
- 1/4 teaspoon angelica ground, also known as Golpar
- 1/8 teaspoon saffron ground
- salt
- pepper
Nutrition
- Calories : 330 calories
- Carbohydrate : 29 grams
- Cholesterol : 95 milligrams
- Fat : 9 grams
- Fiber : 12 grams
- Protein : 37 grams
- SaturatedFat : 2 grams
- Sodium : 400 milligrams
- Sugar : 9 grams
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