Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 large eggplant, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 1 cup chicken broth
- 2 tbsp fresh parsley, chopped
- 2 eggs
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the eggplant, paprika, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Add the tomato paste and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. In a small bowl, beat the eggs. Slowly pour the eggs into the pot, stirring constantly.
7. Cook for an additional 5 minutes, until the eggs are cooked through.
8. Remove from heat and stir in the parsley.
9. Serve hot.
Prep time: 15 minutes, Cooking time: 35 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
- Fiber: 5g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork
- Eggplant can be substituted with zucchini or bell peppers
- Chicken broth can be substituted with vegetable broth
Variations:
- Add diced tomatoes for a more tomato-based sauce
- Add chili flakes for a spicier version
- Add chickpeas for extra protein and fiber
Tips and tricks:
- Make sure to brown the chicken well for maximum flavor
- Don't overcook the eggplant, as it can become mushy
- Adjust the seasoning to your taste
Storage instructions: Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a pot over low heat until heated through.
Presentation ideas: Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes: Fresh parsley
Pairings: Serve with crusty bread or rice.
Suggested side dishes: Roasted vegetables or a simple salad.
Troubleshooting advice: If the sauce is too thick, add more chicken broth to thin it out.
Food safety advice: Make sure to cook the chicken to an internal temperature of 165°F.
Food history: Tocană is a traditional Romanian stew made with meat and vegetables.
Flavor profiles: Savory, slightly sweet, and slightly spicy.
Serving suggestions: Serve as a main dish for lunch or dinner.
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Region: Romanian