Halloumi and Eggplant Chicken

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    575

Tender chicken breast stuffed with deliciously salty halloumi and simmered with eggplants in a light, flavoursome broth. Delicious on its own or with steamed rice.

recipe updated Jun 8, 2020

Ingredients

  • Mint leaves icon
    Mint leaves
    as needed
  • Onion icon
    Onion
    1
  • Fennel bulb icon
    Fennel bulb
    1
  • Eggplant icon
    Eggplant
    750 g
  • Garlic clove icon
    Garlic clove
    3
  • Chicken breast icon
    Chicken breast
    4
  • Halloumi icon
    Halloumi
    100 g
  • Black pepper icon
    Black pepper
    as needed
  • Olive oil icon
    Olive oil
    6 tablespoons
  • Vegetable stock icon
    Vegetable stock
    450 ml
  • Tomato paste icon
    Tomato paste
    5 tablespoons
  • Dried oregano icon
    Dried oregano
    1 teaspoon
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Small bowl
  • kCook icon Cutting board
  • kCook icon Plate
  • kCook icon Plate
  • kCook icon Frying pan

Step preview

  1. Add chicken breast to a clean cutting board
  2. Slice lengthwise
  3. Add halloumi and mint leaves to a clean small bowl
  4. Season with black pepper
  5. Mix with tablespoon until completely mixed
  6. Assemble cheese mixture with chicken carefully
  7. Assemble
  8. Heat olive oil to a clean frying pan
  9. Transfer chicken to frying pan
  10. Fry evenly in frying pan until browned - 5 min, medium heat
  11. Transfer content of frying pan to plate
  12. Add olive oil to the frying pan
  13. Heat in frying pan
  14. Add onion, fennel bulb and eggplant to the frying pan
  15. Fry gently in frying pan until browned - 5 min
  16. Transfer content of frying pan to plate
  17. Add olive oil and eggplant to the frying pan
  18. Fry in frying pan until browned
  19. Add garlic clove to the frying pan
  20. Transfer vegetables to frying pan
  21. Add vegetable stock, tomato paste and dried oregano to the frying pan
  22. Simmer in frying pan
  23. Transfer chicken to frying pan
  24. Cook in frying pan until cooked through - 30 min, low heat
  25. Season with salt & pepper to taste
  26. Serve
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