Chicken With Eggplant and Swiss Chard

In an attempt to make a quick version, I sauteed the onion, then added garlic in the last few minutes, then added the raw eggplant and sauteed for another few minutes. Then stacked the browned chicken on top, deglazed the chicken pan with the chicken stock and poured it over the other pot. Popped it in the oven for about 20 minutes, then added the greens, re covered and baked for another 10-20. It turned out wonderful. No mushy eggplant and the sauce was not too fatty.

Good, almost great. Used boneless, skinless chicken breast, dried lime peel and frozen chopped spinach. Eggplant cooks down so much. Really pretty good!

bland and mushy. Not much spice to it. The eggplant and chard turn out too mushy. Agree with other review that says to put on top of the chicken. Perhaps cook the chard first to get rid of most of the moisture. It was all just a big pot of soupy mush

This was surprisingly good. I used kale and spinach as that is what I had on hand. Also used chicken thighs for the same reason. Pulled the meat off the bones and discarded skin. I did cook the eggplant on top of the chicken as suggested. Served over rice. A solid 4 stars.

It's ok on texture but sort of just blah - bland, beyond the usual chickeny taste of chicken poached in broth. Is it possible the allspice measurement is low? Anyway the whole thing lacks deliciousness for the effort involved. There are tastier ways to stew a chicken with greens and eggplant.

can I prepare this without the chicken? Obviously, not as much flavor.

One of the best and easiest chickens I've ever made. Huge hit for my passover seder

I measured out 6 oz of oil to work with and despite generously brushing the eggplant and using plenty of oil for the onions, I had about a third of it left over.

Loved the unusual spice combination of allspice and tumeric, and how it worked with the eggplant and the chard flavours. But I was not a fan of the boiled chicken texture, and the eggplant was pretty much melted into the sauce. I may try making this again with chicken stock only, with fried/baked chicken on the side.

Will try broiling skinless chicken briefly instead of browning to cut down on fat. Used three one pound eggplants. Used sumac instead of dried lime. Great use of one pound of garden chard!

Some things I have read say that the spice Sumac is a good substitute for dried lime...that the taste is very similar. Sumac is easier to find than dried lime.

Black lime, dried lime, Omani lime --- all the same. Oaktown Spice (and likely other spice or Middle Eastern stores) carries an Omani lime powder.

I've made this dish several times and it's always a huge hit. I often use spinach instead of swiss chard just because I always have it on hand. I finely chop just enough for that evening's serving and put it in after I've put the chicken on a serving platter (rather than in the stew itself) so it' not total mush the next day for leftovers.

I used a couple of kaffir lime leaves instead of the dry lime and it worked well. I used skinned chicken thighs to minimize the fat content and cooked it all in one go. As mentioned by others, it was very well cooked but also very flavorful and was perfect with plain rice.

I needed to make this in 1 day, so I followed directions to separate & drain fat near the end. The result was, meh. Leftovers were kept, but the chard turned to goop overnight in the refrigerator. So I changed it up: I took the chicken off the bone, chopped it & added it back to the goop along with curry powder and a pinch of cayenne. Then I cooked pasta and spooned the heated goop over the pasta. This was a HUGE hit and my family wants me to make more. (Go figure. I liked it, too.)