Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 large eggplants
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup plain Greek yogurt
Special Equipment Needed:
- Grill or grill pan
- Food processor or blender
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplants into 1/2 inch rounds and brush with olive oil. Grill eggplant rounds for 3-4 minutes on each side or until tender and lightly charred. Remove from grill and let cool.
3. Once cooled, chop eggplant into small pieces and set aside.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes or until onion is translucent.
5. Add chicken breasts to the skillet and cook for 5-6 minutes on each side or until fully cooked.
6. Remove chicken from skillet and let rest for 5 minutes before slicing into bite-sized pieces.
7. In the same skillet, add chopped eggplant, ground turmeric, ground cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes or until eggplant is fully coated in spices.
8. Add sliced chicken back to the skillet and stir to combine with eggplant mixture.
9. In a food processor or blender, combine chopped parsley, cilantro, mint, and Greek yogurt. Blend until smooth.
10. Serve Mirza Qasemi Chicken with a dollop of herb yogurt sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 14g
Protein: 38g
Sodium: 660mg
Sugar: 7g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Greek yogurt can be substituted with sour cream or plain yogurt.
- Parsley, cilantro, and mint can be substituted with any combination of fresh herbs.
Variations:
- Add diced tomatoes to the eggplant mixture for a more tomato-based sauce.
- Substitute eggplant with zucchini or yellow squash.
- Add chickpeas or lentils for a vegetarian version of this dish.
Tips and Tricks:
- Make sure to let the chicken rest before slicing to ensure it stays juicy.
- If using a grill pan, make sure to brush with oil before grilling eggplant to prevent sticking.
- Use fresh herbs for the best flavor.
Storage Instructions:
Store Mirza Qasemi Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat Mirza Qasemi Chicken in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve Mirza Qasemi Chicken in a shallow bowl with a dollop of herb yogurt sauce on top. Garnish with additional fresh herbs.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Rice pilaf
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Greek salad
- Hummus and pita bread
- Tzatziki sauce and cucumber slices
Troubleshooting Advice:
- If the eggplant is too bitter, sprinkle with salt and let sit for 10 minutes before grilling to draw out excess moisture.
- If the chicken is not fully cooked, continue cooking until internal temperature reaches 165°F.
Food Safety Advice:
- Make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mirza Qasemi is a traditional Persian dish made with grilled eggplant, tomatoes, garlic, and spices. This recipe adds chicken for a protein boost.
Flavor Profiles:
This dish has a smoky, slightly spicy flavor from the grilled eggplant and spices. The herb yogurt sauce adds a cool, refreshing element.
Serving Suggestions:
Serve Mirza Qasemi Chicken as a main dish for dinner or lunch. It can also be served as a side dish alongside other Persian or Middle Eastern dishes.
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Region: Iranian