Chicken – Or – Eggplant Recipe

Prep chicken or eggplant

Decide whether you're using chicken or eggplant. For chicken: trim excess fat from 1 lb boneless thighs and cut into 1½-inch pieces. For eggplant: cut 1 medium eggplant into 1-inch cubes. Salt the pieces (1 tsp kosher salt) and let sit 10 minutes to draw out moisture; pat dry with paper towels.

Brown

Heat 2 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat. If using chicken: add pieces in a single layer and sear 3–4 minutes per side until golden (internal slightly underdone). Remove and set aside. If using eggplant: add in batches, don’t overcrowd, and cook 4–6 minutes until browned and softened. Remove and set aside. Leave any fond in the pan.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pan. Add 1 finely chopped onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and starting to caramelize. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes; stir 20–30 seconds to toast the spices.

Add tomatoes and simmer

Pour in a 14-ounce can of crushed tomatoes and 1 cup chicken or vegetable stock. Add 1 teaspoon brown sugar if desired. Stir to combine, scrape up browned bits from the pan. Bring the sauce to a gentle simmer, then reduce heat to medium-low and simmer, uncovered, 8–10 minutes until slightly thickened and flavors meld.

Combine protein/veg with sauce

Return the browned chicken pieces (or eggplant) to the pan, nestling them into the sauce. If using chicken, simmer gently 8–10 minutes until fully cooked through (internal temperature 165°F / 74°C). If using eggplant, simmer 6–8 minutes so it absorbs the sauce and becomes tender. Taste and adjust salt and pepper.

Finish

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Drizzle 1 tablespoon olive oil over the finished dish. Let rest 2 minutes off heat so flavors settle.

Serve hot over cooked rice or with crusty bread to soak up the sauce. Garnish with additional parsley if desired.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or stock.