Chicken Eggplant Tahdig
1.5 Lb (680g) Chicken Thighs
1.5 Cup Rice
1 Small Onion
1/2 Tsp Ground Cardamom
1/2 Tsp Coriander Seeds
1/2 Tsp Ground Cinnamon
Salt, Black Pepper Vegetable Oil Preparations: 1- Dice the onion. 2- Slice the eggplants. 3- Grind the coriander seeds. Directions: 1- Fry the onions with vegetable oil until golden. 2- Stir in ground cardamom, coriander seeds, curry powder, black pepper, and cinnamon and continue frying for 2 more minutes. 3- Stir in the chicken thighs and continue frying for 10 minutes. 4- Add salt and enough water to top the chicken thighs one inch deep. 5- Cover the pot with a lid (leave ajar), over medium-low heat simmer for 30 minutes or until the chicken thighs are well cooked. 6- Fry the eggplants with vegetable oil (Garnishing with salt). 7- Transfer 1.5 cup of the chicken broth over to the rice pot. 8- Stir in salt and over medium heat, boil the rice until the water is evaporated (about 10 to 15 minutes). 9- Add 2 tbsp vegetable oil to a large pot. 10- Lay the chicken thighs onto the pot and top with the fried eggplants and cover with the rice. 11- Cover the pot with a napkin and a lid. 12- Over medium-low heat, cook for 45 minutes.
Chicken Eggplant Tahdig CALORIES & NUTRITION VALUES
Delicious chicken and eggplant tahdig contains high amounts of niacin and selenium. One serving (3.5 oz / 100g) of this chicken and eggplant tahdig recipe has 115 calories (32 calories from fat), 3.5g total fat (0.8g saturated fat), 22mg cholesterol, 31mg sodium, 216mg potassium, 12g total carbohydrates (2.4g dietary fiber, 1.9g sugars), and 8.6g protein.
nutritional factsServing Size 100g
Amount Per Serving