Classic Chicken Eggplant

Classic Chicken Eggplant

This recipe is one of my all-time favorites. Ubiquitous in my culture, this dish is a staple on my Friday night Shabbat dinner table. This classic chicken eggplant recipe is adapted from my sisters, who love to get creative, while remaining health-friendly. This recipe applies for those that wish to avoid red meat and maintain an ample intake of vegetables at a meal. Hope you love this recipe as much as I do.

Classic Chicken Eggplant

Makes 12 servings PREP 30 minutes COOK 3 hours

Ingredients:

• 3-4 eggplants

• 1 whole chicken, trimmed and cleaned

• 4 cloves of garlic, chopped

• 1 teaspoon allspice

• 1 teaspoon cinnamon

• 2 teaspoons sweet paprika, divided

• 1 teaspoon garlic powder

• 1 tablespoon orange juice

• 4 tablespoons extra virgin olive oil

• Salt and pepper, to taste

Instructions:

1. Start with the Chicken. Ensure that the poultry is really sanitized by placing it into a large bowl with salt and fresh lemon juice for about 15 minutes and then rinse.

2. Grease a large roaster with 1 tablespoon of extra virgin olive oil and place the chicken on top. Season the chicken with salt, pepper, allspice, cinnamon, garlic, and 1 teaspoon of paprika. (Save the remaining teaspoon of paprika for the eggplant).

3. Add a splash of freshly squeezed orange juice and drizzle more olive oil on top and massage the chicken thoroughly with gloves on.

4. Roast on 350 covered for about an hour and a half in a roaster covered.

5. In the meantime, slice the eggplant into rounds and layer a baking tray with parchment paper. Spray the eggplant generously with the remaining extra virgin olive oil. Season with paprika, garlic powder, salt, and pepper.

6. Roast the eggplant on 375 for about 45 minutes, flipping the sides as it roasts. You don't want them to be fully roasted, since you are going to cook them again.

7. Once the chicken is ready, let it cool for 20 minutes. Debone and shred with gloves on.

8. Layer eggplant in a 9 by 12 inch Pyrex and place chicken on top. Repeat with the eggplant.

9. Then, pour the juice of the chicken on top and roast uncovered for 30-45 minutes.

Additional notes:

If the chicken dries out, feel free to add a little more orange juice and olive oil.

This recipe tastes way better when served as leftovers!!