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Greek Chicken and Aubergine Pan | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Saftige Hähnchenbrustwürfel treffen auf aromatisch angebratene Auberginen, sonnengereifte Kirschtomaten und cremigen Feta. Ein herrlich unkompliziertes Feierabendgericht aus einer Pfanne, das in nur 25 Minuten mediterranen Urlaubsflair auf den Tisch zaubert.
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into approx. 2–3 cm cubes. Wash the aubergine, trim the ends, and cut the flesh into approx. 2 cm cubes as well. Halve the cherry tomatoes, slice the red onion into thin strips, and finely chop the garlic cloves.
Cooking in the Pan
Heat 1 tbsp of extra virgin olive oil in a large pan over medium to high heat. Sear the chicken breast cubes all around for approx. 4–5 minutes until golden brown. Season with 1 pinch of table salt and 1 pinch of black pepper, remove from the pan, and set aside briefly.
Add the remaining olive oil (1 tbsp) to the same pan. Add the aubergine cubes and fry over medium heat for approx. 6–7 minutes until they soften and take on some colour. Add the onion strips, chopped garlic, and 1 tsp of dried oregano, and sauté for 2 minutes.
Chef's tip
If you like your feta especially creamy and slightly melted, place a lid on the hot pan for the final 2 minutes.
Aubergines absorb oil quickly when frying – let them fry over medium heat without adding extra oil at first, until they release their own moisture and soften on their own.
30 min
Under an hour
