Chicken and Eggplant Tawa (Tepsi)

Indulge in the comforting and aromatic flavors of Kurdish cuisine with this Chicken and Eggplant Tawa. A perfect blend of spiced chicken, tender vegetables, and rich tomato sauce baked to perfection. This dish promises to bring warmth and joy to your dining table, best served with a side of fluffy white rice or naan bread.

Ingredients

🍗 2 chicken breasts, cut into cutlets
🍆 1 large eggplant
🥔 2 medium potatoes
🧅 1 large onion
🍅 2 ripe tomatoes
🌿 A handful of parsley and cilantro, chopped
🧄 4 cloves of garlic, minced
🥫 1 (6oz) can of tomato paste
🧂 1 teaspoon of salt
🌶️ 1 teaspoon of paprika
🌶️ 1/2 teaspoon of black pepper
🌶️ 1/2 teaspoon of crushed red pepper
🧂 1 tablespoon of chicken bouillon
🫒 Vegetable oil for frying

Instructions

1- Prepare the Ingredients:

• Peel, wash, and cut the potatoes into disks using a crinkle cutter for texture.
• Slice the eggplant into 1/2 inch thick disks, leaving some skin for texture and nutrients.
• Slice the onion and tomatoes into disks.
• Chop the parsley and cilantro, and mince the garlic.

2- Parboil the Chicken:

• Place the chicken cutlets in a pot with a sprinkle of salt and black pepper.
• Parboil the chicken for approximately 10 minutes. Remove and set aside.

3- Fry the Vegetables:

• Heat vegetable oil in a pot. Test the oil to ensure it is hot enough for frying.
• Fry the potatoes, eggplant, onions, and tomatoes individually until golden. Set aside on paper towels to drain excess oil.

4- Assemble the Tawa:

• In a deep baking dish, drizzle a little of the frying oil at the bottom.
• Layer the fried vegetables and chicken, finishing with a generous sprinkle of chopped parsley and cilantro.

5- Prepare the Sauce:

• In a saucepan, heat 2 tablespoons of oil.
• Add minced garlic, the remaining parsley and cilantro, and spices (salt, paprika, black pepper, crushed red pepper, and chicken bouillon).
• Add the entire can of tomato paste and mix well. Cook this mixture for about a minute, then add 4 cups of water. Stir to combine and taste, adjusting seasoning as needed.

6- Bake the Tawa:

• Pour the prepared sauce evenly over the layered chicken and vegetables, ensuring it covers everything.
• Cover the dish with foil and bake in a preheated oven at 450°F (230°C) for 30-40 minutes.

7- Serve:

• Once baked, remove the dish from the oven and let it cool for a few minutes.
• Serve hot with white rice or naan bread to soak up the delicious sauce.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories per serving: Approximately 350
Nutritional Information per serving: Protein: 20g, Fat: 18g, Carbohydrates: 30g
Equipment: Pot, frying pan, baking dish, knife, cutting board

Cooking Tips:

• Boil the chicken just enough to keep it juicy when baked.
• Adjust the spices to your heat preference; more crushed red pepper for spicier dishes.
• Allow the sauce to seep into the layers for full flavor integration.

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Kurdish Chicken and Eggplant Tawa