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?
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.
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
- Put chicken pieces in a pot. Add 1/2 tablespoon of salt, and 1 stock cube.
- Without adding water, place pot over low heat. Let the chicken cook in its own juices for 7 minutes.
- 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.
- Remove bay leaf, scoop out the tomatoes, atarodo, tatashe, onion, and eggplant, and blend till as smooth as you can get it.
- Heat oil in a pot over medium heat. Add the blended eggplant mixture, and cook for 4 minutes.
- Add the chicken pieces and stock, stir, and taste. If needed, add the remaining salt. Cover and cook for 7 minutes.
- 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.