July 07, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Eggplant, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Boneless Pieces, Spicy more
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"This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. Source: Ozlem Warren (with modification)"
Preheat the oven to 180 C/ 350 F
Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices.
Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the eggplant). Set aside for 15 minutes.
Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, cumin, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade.
Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge. Refer to the NOTE below).
Using kitchen paper towel, squeeze the excess moisture out of the aubergines.
Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 minutes.
Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.
Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables.
In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.
Stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken.
Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.
Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
Serve hot with plain rice or bulgur pilaf aside.
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