Ingredients:
- 1kg (2.2lb) Skinless, boneless chicken thighs
For eggplant pepper stew
- 2 Medium eggplants, cut to 1-inch cubes
- 1 Hot pepper (green/red), sliced to long strips
- 1 Orange bell pepper, cut to squares
- 2 Red bell peppers, cut to squares
- 5 Garlic cloves, sliced
- 2 tbsp Roots Roasted Veggies blend
- ¼ cup Olive oil
- Vegetable oil (for frying)
For marinade
- 5 Garlic cloves, minced
- 2 Leeks, sliced
- 1 Medium red onion, halved then sliced (creating half circles)
- ½ cup Olive oil
- Juice of 1 lemon
- 3 tbsp Roots Poultry blend
Preparation:
Chicken thigh marinade
In a large bowl mix all marinade ingredients. Cut pieces of chicken in half and add to the bowl.
Refrigerate for 1-hour minimum and up to 24 hours.
Eggplant pepper stew
- In a sauté pan, heat vegetable oil to medium-high and when hot, deep fry eggplant cubes until golden; set aside on a plate lined with paper towels.
- In a separate pan, heat olive oil to medium-high and fry all peppers and garlic for about 10 minutes, until peppers take on a golden hue.
- Season with Roots Roasted Veggies blend and add the fried eggplant for an additional 2 minutes of frying, then remove from heat.
Chicken thighs
Heat olive oil in a roasting pan or cast-iron skillet. Add marinated chicken thighs and roast for about 7 minutes on each side.
Presentation:
Pile eggplant pepper stew on each plate and top with 2 pieces of chicken.
Drizzle a bit of the sauce from the pan the chicken cooked in, and serve.
