Chicken in Eggplant Sauce

I CANNOT believe I haven’t posted this yet. I’m sorry for holding back such a delicious recipe from you. Mea culpa.

A while ago, I went to visit a Ghanaian friend of mine and she offered me rice and one sauce like that. I was in love! The sauce had a texture I couldn’t lay my hands on, a velvety smooth mouth feel. I asked her what was in it, and she said eggplants. I was intrigued. I ate my fill ojare! Who no like better thing?

Chicken in Eggplant Sauce

Chicken in Eggplant Sauce

Back then I didn’t know how to cook, so I just didn’t bother myself. Recently, I was thinking about what to cook with ingredients I had at hand, and I remembered that sauce. I knew it had eggplants and tomatoes and chicken, so I figured it wouldn’t be hard to replicate. Unfortunately also, I’ve lost contact with my friend, so I couldn’t hit her up for the recipe.

The first try was an epic fail! I don’t know what went wrong. The eggplant became bitter, so the sauce was a disaster. And the texture was a little chunky (which I didn’t really like.) So, on to part 2, and can I just say “PERFECTION”.

The moral of my story: Never give up. If it has potential, keep trying till you exploit the fullest potential. LWKM. All this story on top of food?! CHIDINMA! Abolounjeku!!

I thoroughly enjoyed this sauce. In fact, I started warming small quantities and just licking. It came out very tasty. Please try it, and let me know what you think.

Chicken in Eggplant Sauce

Chicken in Eggplant Sauce

Serving Size: 6


  • 1 1/2kg of chicken pieces
  • 3 large eggplants or garden eggs, cubed
  • 7 tatashe (large red peppers), deseeded
  • 10 medium tomatoes
  • 1 large onion
  • 3 tablespoons of vegetable oil
  • 4 atarodo/scotch bonnet
  • 1 bay leaf
  • 1 tablespoon of salt, divided
  • 2 stock cubes


  1. Put chicken pieces in a pot. Add 1/2 tablespoon of salt, and 1 stock cube.
  2. Without adding water, place pot over low heat. Let the chicken cook in its own juices for 7 minutes.
  3. Add 2 cups of water, add bayleaf, eggplant, tomatoes, onions, remaining stock cube, tatashe, and atarodo. Increase heat to medium-high. Cook for 10 minutes.
  4. Remove bay leaf, scoop out the tomatoes, atarodo, tatashe, onion, and eggplant, and blend till as smooth as you can get it.
  5. Heat oil in a pot over medium heat. Add the blended eggplant mixture, and cook for 4 minutes.
  6. Add the chicken pieces and stock, stir, and taste. If needed, add the remaining salt. Cover and cook for 7 minutes.
  7. Serve with rice, yams, plantains, etc. Enjoy!

P.s: to all the people who sent me emails asking if we are okay per the EMAB bomb blast, we are! Thank you for asking; may you and yours remain perfectly safe as well.


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 2 comments
Areola hadiza Nasiru - June 29, 2015

Pls kindly include menu for those of us that are fasting.I rely on your post for good and fast menu because i used to close late from work really appreciate your good work.Keep it up.

zeezzy - June 29, 2015

Chidinma,hope u are doing good & atinuke.Supported.Pls we need recipes for ramadan.Keep on d good work


Leave a Reply: