Halal Chicken and Eggplant

Halal Chicken and Eggplant is a savory dish that combines tender chicken with roasted eggplant, infused with Middle Eastern spices and served with a tangy yogurt sauce. This delightful combination makes for a satisfying midnight meal that is both hearty and flavorful.

Ingredients

• Chicken breast - 300 grams, diced
• Eggplant - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Yogurt - 150 grams
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the diced chicken with olive oil, minced garlic, cumin, paprika, turmeric, salt, and black pepper. Let it marinate for 10 minutes.
3. While the chicken is marinating, prepare the eggplant by tossing the diced eggplant in a bit of olive oil and seasoning with salt and pepper.
4. Spread the eggplant on a baking sheet and roast in the preheated oven for 15 minutes, or until tender and slightly golden.
5. In a skillet over medium heat, add the marinated chicken and cook for about 10-12 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
6. In a small bowl, combine the yogurt and lemon juice to create the sauce.
7. To serve, plate the roasted eggplant and top with the cooked chicken. Drizzle the yogurt sauce over the top and garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 38 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains antioxidants from eggplant, promoting heart health.

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