Moroccan Chicken
From twohot 15 years ago
- 35mins to make
- Serves 6
NUTRITION ESTIMATE Per Serving (1 thigh, 1-1/2 cups sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein; Weight Watchers 6 points This recipe has been 'Alanna-sized'.
Ingredients
- • 1 pound fresh eggplant, cubed shopping list
- • 1 tablespoon olive oil shopping list
- • 1 tablespoon olive oil shopping list
- • 2 onions, chopped shopping list
- • 6 cloves garlic, minced shopping list
- • 1 tablespoon sweet paprika or pimentón, the smoky Spanish paprika shopping list
- • 2 teaspoons whole fennel seed shopping list
- • 2 teaspoons ground turmeric shopping list
- • 2 teaspoons ground coriander shopping list
- • 1 teaspoon ground cumin shopping list
- • 1 teaspoon ground ginger shopping list
- • 1 teaspoon kosher salt shopping list
- • 1/2 teaspoon black pepper shopping list
- • 28 ounces canned diced tomatoes shopping list
- • 1 cup chicken stock or Homemade vegetable Bouillon shopping list
- • 3 tablespoons lemon juice (from about 1-1/2 lemons) shopping list
- • 1 pound chicken thighs, bone-in or bone-out, skin removed and fat trimmed shopping list
- • Chopped cilantro shopping list
How to make it
- ROAST EGGPLANT Set oven at 400F. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.
- MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.
- COOK Reduce heat, add chicken thighs, cover and simmer 15 minutes. Turn thighs over, cover, simmer another 10 minutes. Add eggplant, simmer 10 minutes uncovered.
- To serve, top with cilantro and serve with Oven-Baked Rice or something else that will soak up the fragrant juices.
- NUTRITION ESTIMATE Per Serving (1 thigh, 1-1/2 cups sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein; Weight Watchers 6 points This recipe has been 'Alanna-sized'.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
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