Chicken Braised with Potatoes and Eggplant

Chicken with vegetables for weeknights and celebrations alike. Another good recipe from my archives—I made this chicken back in 2013 for one of the holidays.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 32 % 8 g
Carbohydrates 36 % 9 g
140 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken, cut it into small pieces, and season with salt, pepper, and curry powder.
    1. Wash and dry the vegetables and herbs. Cut the potatoes, carrot, and eggplant into rounds and the tomato into wedges. Press the garlic. Finely chop the herbs.
    1. In a Dutch oven, sear the chicken pieces in hot oil until golden.
    1. Add the garlic and carrot. Cook, stirring occasionally, for 5 minutes.
    1. Layer half the potatoes over the chicken, then the eggplant, then the remaining potatoes. Season with salt and ground cumin. Top with the tomato wedges and season with salt to taste.
    1. Pour 2 cups of hot water into the pot and cover. Simmer over low heat for about 40 minutes.

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Zira - 112  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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