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Eggplant Chicken Stew
Eggplant chicken stew is a delicious and healthy, nutrient-packed stew that goes perfectly well with low carb rice and noodle dishes. It is low carb and gluten free and has only 6 net carbs!
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
African
Servings:
8
Calories:
180
kcal
Author:
Tayo Oredola
Ingredients
2
eggplants
4
oz
chicken breast
½
cup
palm oil
substitute with olive oil
2
tomatoes
1
red bell pepper
1
habanero pepper
1
onion
1
teaspoon
bouillon powder
1
teaspoon
cayenne pepper
2
teaspoon
black pepper
1.5
teaspoon
salt
to taste
Instructions
Prepare the chicken
Add chicken breast to a pot and pour in enough water to cover it.
Add 1 teaspoon of salt and 1 teaspoon of black pepper.
Bring to a boil and let it simmer for 10 minutes.
Take the chicken out of the broth when done and shred with a fork.
Make the stew
Cut the eggplant into large cubes.
Boil the eggplants in hot water till the skin is soft and looks very wrinkled.
Place in a colander, rinse in water to cool down and peel off the skin.
Mash the eggplant till it looks pureed.
Leave in a colander to drain a bit more.
Blend the tomatoes, bell pepper, habanero pepper, and half an onion together. Chop the other half.
Add some palm oil to a pot on medium heat.
When it gets hot, add the chopped onions and fry for about a minute.
Add the blended tomato and pepper mixture and fry for about 5 minutes.
Add your shredded chicken and spices, mix together and cook for 5 more minutes.
Add the eggplant and mix thoroughly.
Simmer on medium heat for 5 minutes.
Serve and enjoy!
Notes
6g net carbs
Nutrition
Serving:
8
servings
|
Calories:
180
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
14
g
|
Cholesterol:
5
mg
|
Sodium:
82
mg
|
Potassium:
403
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
865
IU
|
Vitamin C:
28.8
mg
|
Calcium:
17
mg
|
Iron:
0.5
mg