Greek skillet chicken with eggplant and feta | Quick dinner
(0)
25 min
Quick
Sezamo
O rețetă grecească savuroasă și rapidă, gata în doar 25 de minute: cuburi fragede de piept de pui rumenite la tigaie cu vinete aurii, roșii cherry dulci, oregano aromat și brânză Feta cremoasă.
Preparation method
Ingredient preparation
Cut 600 g of boneless chicken breast into cubes of approximately 2-3 cm. Season the meat with 5 g of sea salt, 2 g of ground black pepper, and half of the dried oregano.
Wash and cut 400 g of eggplant into uniform cubes, similar in size to the chicken pieces. Peel and finely chop 1 red onion and 3 cloves of fresh garlic. Halve 250 g of plum cherry tomatoes.
Skillet cooking
Heat 20 ml of extra virgin olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and brown them for 5-6 minutes until they form a golden crust on all sides. Remove the chicken from the skillet onto a warm plate.
Chef's tip
For the best eggplant texture, do not overcrowd the pan: if the skillet is not large enough, sauté the eggplant in two batches so it browns nicely instead of steaming.
Feta cheese brings an intense, salty flavor, which is why we recommend tasting the dish before adding any extra salt at the end.
27 min
Under an hour
