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Recipe by My Kosher Recipe Contest

Eggplant Chicken Pilaf

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Eggplant Chicken Pilaf
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

4 Hours
Diets

No Diets specified

Submitted by ZC Mittl   Truly the most one-of-a-kind well-rounded dinner you’ll ever eat! The combination of spices and textures is out of this world. Plus, it’s super healthy!

Ingredients

Main ingredients

  • 1 eggplant, cubed

  • 2 squash, cubed

  • 1 small onion, cubed

  • Oregano and black pepper to taste

  • 4 chicken bottoms

  • Prima Mr. flavor seasoning

  • 8 oz cooked brown rice, prepared according to package directions

  • 2-3 Tb olive oil

Directions

Prepare the Pilaf

1.

Place cubed vegetables in a baking pan. Season generously with oregano and black pepper. Cover and bake on 350 degrees Fahrenheit until soft, about 2-3 hours. (There is no need to add salt. The chicken will give it all the flavor/salt it needs)

2.

Place chicken bottoms in another baking pan and season with Mr. Flavor. Cover and bake 3 hours on 350 degrees until tender and fall off the bone soft. Remove chicken from bones and discard bones.

3.

In a nonstick skillet, add 16 oz of the vegetables, 8 oz chicken and 8 oz rice. Add 2-3 tablespoons olive oil. On medium heat, sear mixture until browned with some crispy edges. Mix every 5 minutes to ensure even results. (You can break up some of the bigger pieces chicken while searing for a more even bite.)

Notes:

I prepare in bulk the vegetables and rice and freeze and bake only the chicken that day for a quick and easy supper. (Yes! You can also freeze the chicken in advance after removing the bones and fat.)

Recipe tags

aubergines brown rice chicken chicken bottoms chicken quarters dark chicken eggplants my kosher mykosher mykosher.com pilaf rice pilaf squash ZC Mittl
Eggplant Chicken Pilaf

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Layala Landau
Layala Landau
3 years ago

Was so delicious!

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