Posted on | September 14, 2011 | 5 Comments
I love Ratatouille but not everyone does. This recipe is a delicious dish with many of the same ingredients such as zucchini, eggplant, bell peppers, and tomatoes, but it tastes a lot different. Ghiveci is a traditional Romanian dish. The recipes can vary a lot. Sometimes, it is a vegetarian dish, or different types of meat or vegetables are added. This recipe is made with chicken. Often a lot of oil is added, way more than the recipe I was given asked for; but I risked it and reduced the amount of oil even further. I mentioned both amounts in the recipe below so feel free to use either amount.
People often associate cinnamon with sweet dishes but it can add so much tasty goodness to savory dishes as well. So please, do not omit the cinnamon in this recipe. I have to confess I LOVE spices!!! I was in heaven when we walked through the Spice Bazaar in Istanbul, Turkey. I wanted to have them all but we were in the process of moving across the ocean and so I had to restrain myself… back to the recipe, do not omit the cinnamon…
- 125 ml (1/2 cup) oil (original recipe asks for 250 ml (1 cup); feel free to add the amount you want)
- 2 chicken breasts
- 1 big or 2 small onions
- 2 medium sized carrots
- 1 eggplant
- 1 big or 2 small zucchini
- 3 cloves of garlic
- 2 tomatoes
- 1 red bell pepper
- salt, pepper to taste
- 1/4 tsp cinnamon (do not omit)
Before I start I want to pass on a word of advice that was passed on to me. It might be tempting to cut up all the vegetables at once and add them all together to the pot BUT the veggies should be added to the stew in the order explained. You cut up one vegetable, add it to the pot and then move on to the next vegetable…
Heat the oil in a deep pot or pan. Cut up the chicken into bite size pieces. Add them to the oil, and let them cook for about 5 minutes.
Quarter the onion and then slice it. Add the slices to the oil.
Slice the carrots. Add them to the pan. Cook for 10 minutes, occasionally stirring.
In the meantime, peel an eggplant, and cut it into cubes. Add it to the pan after the 10 minutes are up.
Then cut the zucchini into slices or cubes, and add them to the pan.
Slice the garlic and add it.
Chop the tomatoes and add them to the stew.
Chop the red bell pepper, and add it.
Add one cup of water. Cover the pan with the lid, and let it simmer for about 30 minutes; or until the carrots are soft and the meat is done.
Season to taste with salt and pepper. Add the cinnamon.
Serve with bread, potatoes, or rice.
Source: Thanks to Dr. Abbassi and her mom!