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:
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.
Fat: 19 g
Protein: 36 g
Carbohydrates: 19 g
Fiber: 5 g
Cholesterol: 134 mg