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Chicken with Aubergine Puree


Ingredients :

¯» 2 chicken breasts
¯» 2 table spoons Aysan Maize Oil
¯» 3 cloves of garlic
¯» 1 onion
¯» 1 water glass mushroom
¯» 2 peppers
¯» 2 tomatoes
¯» 1 tea spoons of tomato juice
¯» 1 tablet Kent Boringer Chicken Broth
¯» White pepper, salt

For Aubergine Puree :

» 1 kg eggplant
» 1 table spoon butter
» 1 table spoon flour
» 1 water glass milk
» Salt, black pepper

Making:

1. Grill the eggplants on the embers in order to prepare the aubergine puree and then shred them finely with your hands.
2. Melt 1 table spoon of butter in a pot, add 1 table spoon of flour into it and brown them until they get pink. Add 1 water glass of milk slowly into it and stir it continuously.
3. Add eggplant and stir for 15 minutes with a spoon. Cook them until they become pasty. Take the pot from the cooker and add salt and black pepper.
4. Hash the chicken breast in small pieces, and brown it with 1 table spoon of oil. 
5. Cook the garlic and onions with 1 table spoon of oil in a different pan.
6. Mince the mushrooms and peppers and add onto the onion; cook them for a while.
7. Meanwhile add roasted chicken breast, diced tomatoes and tomato water into the mushrooms. Cook for 5-10 minutes. Add salt, white pepper and Kent Boringer Chicken Broth.
8. Serve the chicken you have prepared with the aubergine puree.

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