Moroccan Chicken With Eggplant Tomatoes And Almonds
From lunasea 15 years agoIngredients
- 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-
North African Moroccan recipes are catching on these days because of great recipes like yours.
This will boost the trend real fast.
Another classic fantastic by Vickie
Michaeltrigger in loved it -
One word...DELECTABLE... I like your addition of the lemon zest...gives it a little brightness, I think.
greekgirrrl in Long Island loved it -
OH VICKY... You as usual... this is a delight!
berry in Myrtle Beach loved it
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