Moroccan Chicken With Eggplant Tomatoes And Almonds
From lunasea 17 years ago
- 60 minutes to make
- Serves 8
This tasty beauty is a North African, tagine-inspired classic Moroccan stew. This version calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes. Read more I offer you the original recipe, but I did mess with it a bit - because I knew it needed a little tweaking. I served this with jasmine rice cooked in chicken broth and made more flavorful and colorful with sauteed red Cubanelle peppers, garlic, cilantro and almonds. It is wonderful and the leftovers are divine. Share with someone you care for - they'll really like you for the favor. Enjoy. Original recipe from Bon Appétit. See less
Ingredients
- 6 tablespoons olive oil, divided shopping list
- 3 cups sliced onions shopping list
- 6 large garlic cloves, minced shopping list
- 1 tablespoon Hungarian sweet paprika shopping list
- 1 1/2 teaspoons coarse kosher salt shopping list
- 1 teaspoon turmeric shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon fennel seeds, ground shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon ground cumin (I bumped this to 1 teaspoon) shopping list
- 1/2 teaspoon ground ginger (I bumped this to 1 teaspoon, too) shopping list
- 2 cups drained canned diced tomatoes (from 28-ounce can) - I added the juice back in with the chicken shopping list
- 1 cup water (I used chicken broth to add more flavor) shopping list
- 3 tablespoons (or more) fresh lemon juice - I used about 5 tbsp. shopping list
- 8 chicken thighs with bones, skinned shopping list
- 8 chicken drumsticks, skinned shopping list
- 1 large eggplant, unpeeled, cut into 1-inch cubes shopping list
- ~~ shopping list
- My adds: shopping list
- 1 heaping teaspoon of cayenne (don't be afraid of the cayenne here...it doesn't make the dish 'hot'...but just adds a nice background taste and slight heat - it's good!) shopping list
- 1 heaping tablespoon of lemon zest at the end shopping list
- ~~~ shopping list
- 1 tablespoon chopped fresh marjoram shopping list
- 1/2 cup whole blanched almonds or slivered almonds, toasted shopping list
- Chopped fresh cilantro (I used about 1/2 cup, maybe a bit more) shopping list
How to make it
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
- Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, ginger and cayenne; stir 1 minute.
- Add tomatoes, 1 cup water, and 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.
- ~~~~
- Meanwhile, preheat oven to 400°F. 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.
- ~NOTE: I salted my eggplant pretty liberally mid-through roasting because I felt this stew was going to need some substantial salt in the end if I didn't. I was glad I did. You want to season everything as you go and not have to salt the finished product to death.
- ~NOTE 2: Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.
- 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, cilantro and lemon zest..
The Rating
Reviewed by 16 people-
looks delicious.thx for the post.
angieaugusta
in Adelaide loved it
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Absolutely love tagines - can't wait to make this!
sunny
in Portland loved it
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WOW!! Vicky!! Yes you HAVE done it again! I just figured out what I am making this Saturday. What a great combo of flavors! Like so many of your recipes, I get more and more hungry as I read it. High 5 Sweetie........;-)~ Jim
jimrug1
in Peoria loved it
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