Medley you ask?

If you were to google the definition of medley, you’ll come up with something like this “A collection or mixture of complementary things”. If you look down the list of ingredients in this dish, you’ll realize that there isn’t anything revolutionary going on. But I will argue (*dusts off soapbox*) that these simple ingredients put together are a collection of complementary things. Chicken and eggplant? (and sweet potato and chickpeas and almond milk and honey and….)

Medley indeed ;)

Chicken and Eggplant Medley

Ingredients:
2 medium chicken breasts
1/2 medium eggplant (about 1 1/2 cups)
1/4 cup sweet potato, diced
1/4 cup chickpea’s, precooked
1/4 cup canola oil
1 cup almond milk
1 tbs honey
2 tbs golden raisins
1 tsp salt
1 tsp sweet basil leaves
1 tsp onion powder

Instructions:

Dice the chicken breast into strips or cubes. Set aside. Peel and cube the eggplant, as well as the sweet potato.

In a medium saucepan (or I used my Wok) on medium heat, add the canola oil. Place in the eggplant and sweet potato. Add the chickpea’s. Let them cook for about ten minutes and then add the chicken, basil, onion powder, and salt. Cook for an additional ten minutes or until the chicken is cooked through. Add the almond milk, honey, and golden raisins. Let the dish simmer until the milk thickens. By then the chicken should be slightly browned, the eggplant soft, and the sweet potato tender. Serve immediately.

This dish really hit the spot! It’s got a nice natural sweetness to it that compliments the chicken. The amount of food is also perfect as a meal for two.

This recipe is linked to Tasty Tuesday Blog Hop, Tuesday Night Supper Club, Tuesday at the Table, Tempt My Tummy Tuesday, Tuesday Twister, Slightly Indulgent Tuesdays, Mouthwatering Monday, Wholesome Whole Foods, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter, and Prairie Story Thursday.

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7 Responses to Chicken and Eggplant Medley

  1. Super yum, Aubree! You’ve got some of my very favorite ingredient in this one … chicken, eggplant, chickpeas, basil, and honey. :-) And, I’ve always liked anything called a medley–medley just sounds so appealing to me! Great recipe–thanks, dear!

    Hugs,
    Shirley

  2. Perfect timing! I’ve got some beautiful eggplant in the organic vegetable box I had delivered the other day. Your recipe sounds delicious.

  3. christy says:

    wow…what a great recipe…such interesting ingredients…i can’t wait to try it. thank you for sharing it with tuesday night supper club

  4. Miz Helen says:

    This looks heavenly! I would really enjoy this recipe. Thank you for sharing.
    Miz Helen

  5. Linda says:

    Sounds delicious, Aubree! I just wish I could get my family to eat more eggplant.

  6. Christina says:

    Wow, this sounds terrific! What a great blend of ingredients!

  7. Meredith says:

    LOVE LOVE LOVE this!!!

    Was searching the internet for eggplant recipes and came across this… had no chicken or chickpeas, but added apples (sounds weird, I know, but the flavors totally work!). Was semi-hesitant to add the onion powder with the apples, but wanted to follow the rest of the recipe without changing it too much. May add a touch of cinnamon the next time I make it to give it a bit more of a Moroccan flair.

    This was honestly the best thing I’ve made in SUCH a long time! Thanks so much – delicious!!!

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