Greek Chicken Skillet with Eggplant and Feta | Quick Dinner
(0)
25 min
Quick
Sezamo
O cină mediteraneană savuroasă, gata în doar 25 de minute! Bucăți fragede de pulpe de pui rumenite la tigaie alături de cuburi aurii de vinete, roșii cherry dulci și brânză feta cremoasă cu oregano aromat.
Preparation method
Ingredient preparation
Cut the boneless chicken thighs into 2-3 cm cubes. Season the meat with half of the sea salt, black pepper, and half of the dried oregano.
Wash the eggplant and cut it into cubes similar in size to the chicken. Finely chop the red onion, slice the garlic cloves, halve the cherry tomatoes, and crumble the feta cheese into large chunks.
Skillet cooking
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes and brown them for 5-6 minutes until they get an appetizing golden color. Transfer the meat onto a warm plate.
Chef's tip
If you want the eggplant to absorb less oil, sprinkle a little salt over the eggplant cubes 10 minutes beforehand and pat them dry with a paper towel before cooking.
Use authentic feta cheese made from sheep's and goat's milk for a creamy texture that melts perfectly in the heat of the skillet.
15 min
Under an hour
