Eggplant And Almond Chicken - cooking recipe

Ingredients

3 tbsp olive oil
1 large eggplant, cut into small cubes
1 None onion, finely chopped
2 cloves garlic, crushed
1 tbsp tomato paste
1 tsp ground coriander
2 cans (14 oz each) diced tomatoes
4 None boneless skinless chicken breasts
1/4 cup slivered almonds. toasted
None None Arugula leaves, to serve

Preparation

Heat 2 tbsp of the oil in large skillet on high heat. Saute eggplant, onion and garlic 4-5 mins, until golden.
Stir in tomato paste and spices and cook 1-2 mins, until fragrant.
Add tomatoes and bring to a boil. Reduce heat to medium. Simmer 5-10 mins, stirring occasionally, until sauce thickens. Season to taste.
Meanwhile, heat remaining 1 tbsp oil in a large skillet on high heat. Cook chicken 5-6 mins each side until completely cooked through.
Serve chicken with sauce and sprinkle with almonds. Accompany with arugula salad.