Sultan's Pleasure with Chicken

(Tavuklu Hunkar Begendi)

Chicken ingredients:
2 pieces chicken breast, boneless, skinless, cut in cubes
2 tbsp butter
2-3 green onions, chopped
1-2 garlic cloves, sliced
1 cubanelle pepper, chopped
1 large tomato, peeled, diced
1/2 tsp red pepper, powder
1 cup chicken stock
Salt
Pepper

Eggplant ingredients:
1 kg eggplant
3 cups water with juice of 1/2 lemon and 1 tbsp salt
3 tbsp butter
2 tbsp flour
1 cup milk
1/4 cup mozzarella, grated
Salt
Pepper

First saute the chicken with butter until they are lightly browned. Then, add the remaining ingredients. Bring to boil, then lower the heat. Cover and cook for 15-20 minutes on medium-low heat. Keep an eye on the water during this time, if there's none left, add a bit more.

Heat the oven on broil. Before putting in the oven, make holes on the eggplants with a fork so that it will soften and cook better. Then place on the tray and roast for about 35 minutes, or until the eggplants soften. Then, peel the eggplants with a knife and cut off the tops. Put the water with lemon juice and salt in a large bowl. Soak the eggplants in it, so that their colour won't be dark later, drain and cut into pieces.

Melt the butter in a large pot, then add flour, salt and pepper. Slowly pour in the milk and beat with a small egg beater. Keep stirring with a wooden spoon until blended well. Add in the chopped eggplants, stir. Then add the grated mozzarella, stir. Turn the heat off.

Place the mashed eggplants on a serving dish with the center empty as shown. Put the chicken in the center. Serve while still warm.

2 servings.

*Ottoman Kitchen