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Tuesday, August 3, 2010


Middle Eastern Chicken Stew

Shit you'll need:

  • 3 tbsp olive oil
  • 8 boneless, skinless chicken thighs cut in to 1-inch cubes
  • 1 large eggplant, cubed
  • 2 small onions, thinly sliced
  • 4 carrots, thinly sliced
  • 2 cloves of garlic
  • 1/2 cup each of craisins and dried apricots
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp lemon juice
  • 2tbsp flour
  • 1 1/2 tsp each cumin, ginger and cinnamon
  • 1 cup water
  • salt and pepper to taste
How to put it together:
  1. Heat up oil in a skillet, brown the chicken and eggplant on all sides
  2. Place the chicken and eggplant on the bottom of a slow-cooker
  3. Layer onions, carrots and dried fruits over the top.
  4. Combine the rest and pour over the top.
  5. Slow-cook for 5 hours
  6. Serve over rice!


  1. Mmmm . . . sounds like a fall dish though?

  2. I was good up til the eggplant part...

  3. OMG, thank you! I love using the slowcooker/crockpot, and always love finding new recipes to try. I'll bookmark this one and try it out.

  4. That does sound good. If you like that sort of thing, check out Claudia Roden's New Book of Middle Eastern Food. Great stuff in there!

  5. I spotted that recipe in the BJ's booklet and wondered if it was any good. Now I know. Thanks!

  6. If it's Middle Eastern Chicken Stew, you forgot the last (and most important) ingredient:

    * One IED, to taste.

    It really adds the punch.


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