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The Sultan Was Enchanted Recipe Review


Wednesday, April 03, 2013

Here's my review of a dish called "The Sultan Was Enchanted" (great name, right?) I made for my maintenance team's latest recipe challenge. I made this dish based on the following recipe:

www.flickr.com/photos/63
861396@N00/2429007909/in/s
et-72157601806011904


but made so many changes that I'm going to repost what I did below.

This was a fantastic recipe and really tasted much richer and more decadent than the numbers suggest. I had a lot of calories leftover for the day, so I basically ate half of the cheesy eggplant and it was sooo good and worth it. Not the quickest or easiest dish to put together, but it was a real treat. I went full fat on the milk and cheese for flavor's sake, but I imagine you could use lowfat milk and cheese and still have very good results. Two thumbs up for sure!




The Sultan Was Enchanted (Serves 4)

For the chicken:
8 bone-in skinless chicken thighs, trimmed of all visible fat
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
2 green chiles (I used serranos)
1 can diced tomatoes
salt and fresh ground pepper to taste
1 tsp paprika
1 cup (200 ml) chicken stock

For the eggplant:
2 medium eggplants
1 tbsp olive oil
1 tbsp flour
salt and fresh grated pepper to taste
1 cup (200ml) whole milk
2 oz. (55g) grated Swiss cheese

Preheat the oven to 400 degrees F. Prick the eggplants all over and put on a baking sheet. Cook until slightly charred and the skin looks all wrinkly, about 30 minutes, then take out of oven, put in a large bowl and cover with plastic wrap. Let sit for about 20 minutes, then remove plastic wrap and cut into bite-size pieces (I like to leave the skins on, but that's my personal preference).

After taking the eggplant out of the oven, sprinkle the chicken with salt, fresh ground pepper and paprika and bake in a baking dish or pan for about 30 minutes.

Once the chicken is done, add the onion and garlic, saute for 5 minutes. Add the chicken along with the pan juices and saute for another 5 minutes.

Cut the chiles in half lengthwise and deseed (unless you like your food quite spicy). Cut into thin strips. Add the chiles and tomatoes to the chicken. Pour in the chicken stock. Bring to a boil over high heat. Reduce to medium and reduce sauce until slightly thick, 15-20 minutes. Stir frequently.

After the chicken has simmered about 10 minutes, heat one tablespoon of olive oil in a heavy pan over low heat. Whisk in the flour and stir until well combined. Gradually add the milk and simmer gently, stirring continuously, until the sauce is smooth. Add the eggplant, salt and pepper and continue to stir continuously.

Stir in the cheese and stir until it is melted. Serve with the chicken.

Nutritional Profile:
Calories: 394
Fat: 19 g
Protein: 36 g
Carbohydrates: 19 g
Fiber: 5 g
Calcium: 26%
Iron: 11%
Cholesterol: 134 mg
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Member Comments About This Blog Post:
BOOKWORM27S 5/5/2013 7:46AM

    That looks amazing!

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FIRECOM 4/26/2013 10:48AM

    Now that's what I am talking about. This recipe is a keeper.

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ILOVEMALI 4/15/2013 2:57AM

    looks amazing!!

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MOMKAT4310 4/14/2013 6:11PM

    Congratulations on a great recipe. It is exciting to create a new recipe, tweak it until is tastes superior, then share it. Looks like a winner!

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JSEATTLE 4/13/2013 2:24AM

  Wow, sounds great! Printed it out and posted on fridge. Love the detailed instructions, thank you!

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RUTHXG 4/11/2013 12:00PM

    Looks wonderful! I will definitely make this down the road--thanks!

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SARAWALKS 4/11/2013 10:25AM

    Sounds marvelous, I love eggplant with the skins on too...
this is definitely going on my "must-make" list, thank you!
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BOPPY_ 4/8/2013 4:44PM

    Sounds delish.

However, what's the serving size: 394 calories for one chicken thigh? Or, two?

That's 1/8 or 1/4 of the whole concoction?

Lee emoticon

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KANOE10 4/8/2013 8:22AM

    I love eggplant. That sounds heavenly.

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KALEWINE 4/6/2013 5:18PM

    Other than the eggplant, it sounds pretty good!

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CHERIRIDDELL 4/6/2013 1:29AM

    Sounds lovely!

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-AMANDA79- 4/4/2013 1:41PM

    Don't you just love it when the food doesn't match the calories!
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GABY1948 4/4/2013 9:16AM

    THANK YOU...I love your recipes! emoticon

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GABY1948 4/4/2013 9:16AM

    THANK YOU...I love your recipes! emoticon

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HAKAPES 4/4/2013 5:26AM

    Hmmmm, sounds and looks very good!
I love eggplant.
How long did it take to cook this dish altogether?

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NUOVAELLE 4/4/2013 2:21AM

    I have to admit I was surprised that a recipe with such a fancy name had chicken legs as its main ingredient! Sultans are easily enchanted!!
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But the truth is that it sounds and looks absolutely delicious!
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PAMAZON 4/3/2013 9:10PM

    That sounds delish!! I love dishes with exotic names too. :)

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MYRTROSE 4/3/2013 5:32PM

    OMG I love eggplant and this looks amazing!
Best yet, it's perfect for someone with diabetes! Can't wait to make this!

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SLENDERELLA61 4/3/2013 4:25PM

    I'm sure I'd love it. Hubby, daughter, and SIL don't eat eggplant, so I'd have to just make it for me. Maybe. Thanks for the review.

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WISDOM973 4/3/2013 4:06PM

    It looks emoticon !

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