One Pot Wonders
Chef: Carl Heinrich
Serves: 4 to 6
Prep time: 20 minutes Cook time: 3 hours
Ingredients:
6 chicken thighs, skinless and boneless
2 tbsp olive oil
1 small red onion, thinly sliced
1 eggplant, peeled and cut into 1/2-inch pieces
2 medium zucchini or yellow summer squash, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 cups crushed tomatoes
1 tsp thyme leaves, finely chopped
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 cup coarsely chopped fresh basil leaves, plus more for garnish
Salt and pepper, to taste
Chilli flakes, if desired
Directions:
1. Heat a skillet on medium high and add the olive oil, followed by the onions, eggplant, zucchini, red peppers, and garlic. Sauté until the vegetables are softened, approximately 8 minutes. Transfer to a slow cooker. Add the chicken, tomato paste, crushed tomatoes and thyme.
2. Cover the slow cooker and cook on low until the chicken is tender, approximately 3 hours. Uncover and remove from heat; immediately stir in the cheese and basil. Garnish with more grated parmesan, basil and a pinch of chilli flakes.