Moroccan Chicken With Eggplant, Recipe

Name: Moroccan Chicken With Eggplant,
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 3 cups sliced onions; 6 large garlic cloves, minced; 1 tablespoon Hungarian sweet paprika; 1 1/2 teaspoons coarse kosher salt; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon fennel seeds, ground; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 2 cups drained canned diced tomatoes (from 28-ounce can); 1 cup water; 3 tablespoons (or more) fresh lemon juice; 8 chicken thighs with bones, skinned; 8 chicken drumsticks, skinned; 1 large eggplant, unpeeled, cut into 1-inch cubes; 1 tablespoon chopped fresh marjoram; 1/2 cup whole blanched almonds or slivered almonds, toasted; Chopped fresh cilantro

Servings: persons

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

1
Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
2
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
3
Meanwhile, preheat oven to 400u00b0F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. DO AHEAD Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.
4
Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

1331

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 tablespoons olive oil, divided, 3 cups sliced onions, 6 large garlic cloves, minced, 1 tablespoon Hungarian sweet paprika, and more.

Yes, Moroccan Chicken With Eggplant, falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken With Eggplant,

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