Chicken & Aubergine Goulash
Chicken & Aubergine Goulash
Ingredients
- 14 oz chicken breast chopped, 400g
- 1 aubergine chopped
- 1 red bell pepper chopped
- 1 onion halved and sliced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- chili flakes or powder to taste
- 1 cup chicken stock 240ml
- 2 tbsp tomato paste
- 2 tbsp parsley or cilantro chopped
- 1 cup cherry tomatoes 150g
- 1 tbsp wheat flour
Instructions
- Heat 1 tablespoon of oil in a large pot, add in the onions, and sauté for 2–3 minutes. Then add in the aubergine and peppers. Fry, stirring every now and then, for about 5 minutes.
- Remove from the pan and set aside.
- Add in the remaining tablespoon of oil into the same pot, and fry the chicken until browned and cooked through, for about 8 minutes.
- Next, add in the garlic and cooked vegetables. Season with salt, pepper, oregano, and hot paprika.
- Pour in hot chicken stock, and bring to a boil. Reduce the heat to low.
- Cover and simmer for 15 minutes. In the end, add the chopped cherry tomatoes and tomato paste.
- Add the flour directly through a sieve. Mix well and cook for another 1-2 minutes, until the sauce thickens. Garnish with chopped parsley and serve.
- Serving suggestions: roasted buckwheat groats, rice, potato, or pasta.
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