19 Jun Eggplant Potato and Chicken
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 lb little red potatoes
- 1 Tbsp extra virgin olive oil
- 2 boneless skinless chicken breasts
- 2 Tbsp fresh ginger
- 1 eggplant (large)
- 4 cherry tomatoes
- 1 3/4 tsp Celtic sea salt
Ingredients
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Instructions
- Cut the little potatoes into 2 – 3 pieces each. Place them in the cooking pot.
- Drizzle the oil over the potatoes.
- Cut the chicken into 1 inch cubes. Place the cubes in the cooking pot.
- Peel and finely dice the ginger. Add it to the cooking pot.
- Cut the eggplant into 1 inch cubes. Place them in the cooking pot.
- Cut the tomatoes into 6 wedges each. Place them in the cooking pot.
- Add the salt to the cooking pot.
- Put the lid on the quick cook pot. Set to poultry, increase cook time to 20 minutes.
Recipe Notes
Notes:
This recipe was developed in a 6 quart Cosori Multi-Cooker.