Hello :) I welcome you to my blog on this cloudy October Sunday !
I need to tell you how happy happy happy I am today ! I look at my counter and guess what it shows ! 25000 visits ! I could not believe! I called hubby and said look look and he said what? He is not seeing ! I said 25000 ! Yes it is all probably me... entering and looking but maybe it is you my dear reader to? :) Thank you !
On that occasion I would love to share new recipe with you ! It came out amazing that is why I am sharing !
Yes I know it looks awesome !!!!!!!!
How I came across of it? You know I am obsessed with thrift stores, one of the things I always look for in them is cook books ( yes... I do buy those - there is something about the book paper that makes me want them... ). I have never heard about Robin Miller nor I have seen her in Food Network channel ( I do not watch much tv ! ok I watch different type of tv :> ). But all I knew I needed rescuing LOL the book is titled Robin To The Rescue - and the title of the recipe is Chicken with Egpplant Capers and Black Olives ( hubby does not like olives so I skipped those...).
Now let me tell you what you will need to make it :) ( I will list you olives - but as I said I totally skipped those ).
1 tablespoon olive oil
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium eggplant, peeled and cut into 1-inch pieces
1 cup diced onion
2 cloves garlic, minced
One 14 ounce can diced tomatoes, undrained
1 cup canned pitted black olives , drained and thinly sliced ( did not used )
1 tablespoon drained capers
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1/4 cup fresh chopped basil ( I skipped that to I had none )
Salt and Freshly ground black pepper to taste
Here is how to prepare it :
Heat the oil in larage skilled over medium-high heat. Add your cubed chicken and cook untill browned on all sides. Then remove and set aside.
In the meantime peel, cut your eggplant !
Now transfer your eggplant to the same skillet you had your chicken in.
On another skilled brown your onion and garlic.
After your onion is nice and golden brown, transfer it into the eggplant.
To all this we will add our diced tomato and return our chicken back in !
Now we will add olives capers thyme oregano and bay leaves.
We will mix it all together ! Bring it to simmer, reduce the heat to low and then partially cover the skilled. We will simmer it until the chicken is cooked through, about 5 minutes. This is how it will look!!! It will smell amazing to !
Now we will take out the bay leaves and we will season it with salt and pepper - you can stir in your basil at this point to !
I served it with rice, ( here I need to show you the rice cooker I won I WON in sweepstakes !!!!!!!!!!!)
This is how the ready plate looked !!!!!!
I need to tell you it was delicious !!!!!!!!!! It was first time me eating capers and cooking them ! I was surprised how fresh and different they were. I googled those suckers, and guess what they are part of the plant like a plant bud ! Isn't that weird ! And here I was thinking I know everything ! LOL Just kidding ! Hope you will enjoy the dish !!!!!!!
Thank you again for 25000 entries !!!!!!!