Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Poach 1 kilogram of boneless, skinless chicken thighs in 2 cups of water and 0.5 teaspoon of salt for 15-20 minutes until cooked through; remove the chicken, reserving the poaching liquid, then cool and shred or dice the chicken into bite-sized pieces.

2. 2

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 2 medium chopped onions and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add 3 medium diced carrots and 1 large diced red bell pepper to the pot, cooking for another 8-10 minutes until slightly tender.

4. 4

   Stir in 2 large diced eggplants, cooking for 10-12 minutes until softened, then add 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of salt, stirring for 1 minute until fragrant.

5. 5

   Incorporate 3 large diced tomatoes (or 1 can of 400g diced tomatoes) and the reserved chicken poaching liquid along with 1 liter of low-sodium chicken broth, bringing the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 25 minutes, allowing the flavors to meld and the vegetables to become very tender.

7. 7

   Add the shredded or diced poached chicken to the stew, stirring to combine, and heat through for 5 minutes.

8. 8

   Garnish the Uzbek Poached Chicken and Eggplant Stew with 0.5 cup of fresh chopped cilantro and 0.25 cup of fresh chopped dill just before serving.