When your meal can be cooked quickly and will make everyone happy, you’ve got a winner! Mediterranean-style chicken thighs are slowly stewed in a sauce combining zucchini, eggplant, kalamata olives and tomatoes. The finishing touch includes bocconcini and mozzarella, for just enough unctuousness.
Ингредиенты
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 large onion, cubed
- 3 tbsp (45 ml) olive oil
- 1 small eggplant, cubed
- 1 large zucchini, cut into large rounds
- 2 garlic cloves, chopped
- 1 can (28 oz/796 ml) diced plum tomatoes (see note)
- 1/3 cup (65 g) pitted kalamata olives, halved
- 1 container (200 g) bocconcini cheese, drained and cut into pieces
- 1/2 cup (75 g) mozzarella cheese, cubed
- 1/4 cup (10 g) basil leaves
Инструкция
- In a large non-stick skillet over high heat, brown the chicken and onion in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the eggplant in the remaining oil. Add the zucchini and garlic. Cook for 1 minute while stirring. Add the chicken and onion, tomatoes and half of the olives. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 15 minutes.
- Spread both types of cheese over the mixture in the skillet. Cover and simmer for 2 minutes or until the cheese has completely melted. Garnish with the remaining olives and the basil leaves.
