Chicken alla Norma

Name: Chicken alla Norma
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: Chicken breast 1.9 lbs; Eggplant 1.2 lbs; Salted ricotta cheese 1.75 oz; Peeled tomatoes 3.3 cups; Basil 5 leaves; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Type 00 flour to taste; Peanut seed oil to taste

it de br es fr

504

Calories per serving

Energy Kcal 504
Carbohydrates g 19.5
of which sugars g 10
Protein g 56.4
Fats g 22.2
of which saturated fat g 4.99
Fiber g 5.8
Cholesterol mg 135
Sodium mg 540

Difficulty: Average
Prep time: 40 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Chicken alla Norma brings you those rich, Southern Italian vibes in a way that feels totally fresh and fun. Straight out of Sicily, this dish pulls in everything people love about the classic pasta alla Norma—like the creamy tomato sauce, tender pieces of fried eggplant, and that salty hit from ricotta salata—then swaps out the pasta for juicy chunks of chicken breast. The result? A Sicilian chicken recipe that feels both homey and new. And listen, folks often compare it to dishes like pollo alla cacciatora, but this one really, really leans into the flavors you’d find in a seaside trattoria in Catania. Adding milk when you cook the chicken gives the sauce a moist and almost silky finish—pretty much sets it apart from your usual tomato-based meals. It’s one of those things that just works, especially when you want something summery and a bit different for your dinner table.

In the heat of a Sicilian summer, pulling out all the stops with bright veggies and simple stuff that tastes great is a must, and chicken with eggplant and tomato sauce totally fits that mood. The eggplant in this dish gets golden and crispy around the edges, soaking up all those Mediterranean herbs and the tangy tomato sauce. And you know what, mixing it up with chicken alla norma brings out new flavors but keeps everything super familiar, so you still get that comforting feeling of traditional Sicilian food. This is a great way to shake up your usual Italian chicken and eggplant dish routine and it fits right in with other local favorites like baked chicken with eggplant or even something like chicken parmigiana with eggplant. Seriously good. Every bite has that hit of tangy sauce, a little bit of cheesy saltiness, and the kind of tender chicken that soaks up all the good stuff. It's a winner for anyone who wants to try a Sicilian chicken recipe that feels special but still tastes like home. Whether you're enjoying a casual family dinner or a special occasion meal, this dish is sure to impress with its authentic Sicilian flair.

INGREDIENTS

504

Calories per serving

Chicken breast 1.9 lbs (850 g)

Eggplant 1.2 lbs (550 g)

Salted ricotta cheese 1.75 oz (50 g)

Peeled tomatoes 3.3 cups (800 g)

Basil 5 leaves

Garlic 1 clove

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Type 00 flour to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Chicken alla Norma

To prepare the Chicken alla Norma, first cut the chicken breast into cubes 1, then flour them 2, removing the excess flour by sifting with a strainer 3.

Heat a drizzle of oil in a pan 4, add the floured chicken bites 5 and brown them for 4-5 minutes on all sides 6.

Set them aside 7 and in the same pan add a clove of garlic 8 and a drizzle of oil 9.

Pour in the canned tomatoes 10, mash them with a fork 11, season with basil leaves 12.

Cover with the lid 13 and cook on low heat for 30 minutes. In the meantime, wash and trim the eggplants, then slice them lengthwise 14 and cut them into strips in one direction 15

and then the other, to obtain cubes about 1 cm 16. Heat the seed oil in a small pot and when it reaches 340°F, immerse the eggplant cubes 17. Cook for a few minutes until golden, then drain them 18.

Place them on a tray lined with absorbent paper or for frying 19. After the 30 minutes of sauce cooking, remove the garlic and add the chicken bites 20, salt 21 and pepper, and cook for another 10-15 minutes on low heat without a lid.

Turn off the heat and add the fried eggplants 22, grate the salted ricotta 23 and mix to flavor. Serve the Chicken alla Norma while hot 34.

Storage

If you prefer, you can prepare the sauce the day before, while it is advisable to cook the chicken at the moment. Once cooked, you can store it in the refrigerator for up to 1-2 days in an airtight container. You can also freeze Chicken alla Norma if you have used fresh and not defrosted products.