Dinner recipe · from the recipe book

Coconut Tomato Chicken Stew with Eggplant

Name: Coconut Tomato Chicken Stew with Eggplant
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (600 g) Chicken thighs, boneless skinless, cut into 1-inch pieces; 5 cups cubed (400 g) Eggplant, cut into 3/4-inch cubes; 1¾ lb (800 g) Diced tomatoes, canned; 1 cup (200 g) Coconut milk, canned, stirred; 1½ medium (160 g) Yellow onion, diced; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 2 tbsp (27 g) Olive oil; 2 tsp (4 g) Ground cumin; 1¾ tsp (4 g) Paprika (sweet or smoked); ½ tsp (1 g) Ground cinnamon; 2 tsp (2 g) Dried oregano; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; 2½ cups (580 g) Water; 1½ cups (200 g) Bulgur, dry; 2 tbsp (30 g) Lemon juice; ⅓ cup crumbled (60 g) Feta cheese, crumbled; 2 tbsp chopped (10 g) Fresh mint, chopped

Tender chicken thighs and silky eggplant simmer in a cumin-scented tomato and coconut broth, finished with lemon, feta and fresh mint over bulgur.

Dutch oven
1 hr 10 min · 35 min hands-on
Serves 4
Mediterranean

Over 60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
5 cups cubed400 gEggplantcut into 3/4-inch cubes
1¾ lb800 gDiced tomatoes, canned
1 cup200 gCoconut milk, cannedstirred
1½ medium160 gYellow oniondiced
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
2 tbsp27 gOlive oil
2 tsp4 gGround cumin
1¾ tsp4 gPaprika (sweet or smoked)
½ tsp1 gGround cinnamon
2 tsp2 gDried oregano
¾ tsp5 gSalt
½ tsp1 gBlack pepper
2½ cups580 gWater
1½ cups200 gBulgur, dry
2 tbsp30 gLemon juice
⅓ cup crumbled60 gFeta cheesecrumbled
2 tbsp chopped10 gFresh mintchopped

Steps

Prep first: cut the chicken thigh, cube the eggplant, dice the onion, mince the garlic, crumble the feta and chop the mint.
Heat half of the olive oil in a Dutch oven over medium-high heat. Add the eggplant and cook, stirring, until browned and softened, about 8 minutes; transfer to a plate.
Add the remaining half of the olive oil and the chicken thigh. Sprinkle with half of the salt and the black pepper and brown on all sides, about 6 minutes.
Add the onion and cook until soft, about 5 minutes. Stir in the garlic, tomato paste, cumin, paprika, cinnamon and oregano and cook 1 minute.
Add the diced tomatoes, the coconut milk, a third of the water and the browned eggplant. Bring to a simmer, cover partly and cook 25 minutes, until the chicken reaches 165°F (74°C) and the stew thickens.
Meanwhile, bring the remaining two-thirds of the water and the remaining half of the salt to a boil in a small pot. Stir in the bulgur, cover, simmer on low 12 minutes, then rest off the heat 5 minutes and fluff.
Stir the lemon juice into the stew. Serve over the bulgur, topped with the feta and mint.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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