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Kebab de poulet à la poêle et aubergine épicée - En-tete

Pan-Fried Chicken Kebab with Spiced Eggplant

This pan-seared chicken kebab, seasoned with a blend of spices, is served with meltingly tender, spiced eggplant.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Asian
Servings: 2 servings
Author: Marc Winer

Ingredients

Chicken

  • 3 chicken thigh fillets (organic, free-range)
  • Kebab spice blend
  • 3 cloves garlic
  • 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil for the marinade
  • avocado oil, mild olive oil or high-oleic sunflower oil for cooking

Kebab spice blend

  • 3 teaspoons paprika
  • 3 teaspoons chili flakes
  • 1 teaspoon lovage powder
  • 1 teaspoon onion powder
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon caraway seeds ground
  • 0.5 teaspoon rosemary (dried)
  • 0.5 teaspoon parsley (dried)
  • 0.5 teaspoon oregano (dried)
  • 0.25 teaspoon cinnamon
  • a pinch Himalayan pink salt or Celtic sea salt

Eggplant

  • 1 eggplant
  • 2 red onions (moderate-carb version), or 2 spring onions (low-carb version)
  • 1 tomato
  • 4 cloves garlic
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon coriander seeds
  • 0.5 teaspoon paprika
  • 2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
  • a pinch black pepper
  • a pinch salt

Optional

  • 1 handful coriander fresh, or 1 handful of flat-leaf parsley (fresh)

Procédé

  • Cut the chicken into thin strips with a knife or kitchen scissors. Crush the garlic. Gather the spices for the kebab spice blend. Mix everything with a tablespoon of mild olive oil. Set aside (cover the dish well or put the meat in a plastic bag).
    3 chicken thigh fillets (organic, free-range), Kebab spice blend, 3 cloves garlic, 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil, 3 teaspoons paprika, 3 teaspoons chili flakes, 1 teaspoon lovage powder, 1 teaspoon onion powder, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon caraway seeds, 0.5 teaspoon rosemary (dried), 0.5 teaspoon parsley (dried), 0.5 teaspoon oregano (dried), 0.25 teaspoon cinnamon, a pinch Himalayan pink salt or Celtic sea salt
  • Heat the first frying pan, add some extra oil and cook the chicken, stirring occasionally. Start over a slightly higher heat to sear it on all sides, then lower the heat a little to cook it through.
    avocado oil, mild olive oil or high-oleic sunflower oil
  • Meanwhile, cut the eggplant into pieces.
    1 eggplant
  • Heat the second frying pan, add oil and cook the eggplant. Crush some more garlic and chop the onion and tomato.
    2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil, 4 cloves garlic, 2 red onions, 1 tomato
  • After a few minutes, add a little more oil and the onion.
  • After another few minutes, add the garlic and spices.
    1 teaspoon ground turmeric, 0.5 teaspoon cumin seeds, 0.5 teaspoon coriander seeds, 0.5 teaspoon paprika
  • After another few minutes, add the tomato. Stir and pour in a little water to let it simmer; the eggplant should become very tender.
  • Finish with pepper and salt to taste and fresh herbs such as cilantro, parsley or chives. Both the eggplant and the chicken kebab take about 20 minutes to cook.
    a pinch black pepper, a pinch salt, 1 handful coriander

Notes

I always use chicken thigh fillets; I find chicken breast too dry.
Delicious with garlic sauce, vegan tzatziki or a simple “yogurt” sauce (various versions you can make yourself).
Equipment: PFAS-free frying pans, (cast-iron) frying pan, spatulas, garlic press, kitchen scissors.
Did you make this recipe?Tag @marcwiner on Instagram!