Recipe

Moroccan Chicken With Eggplant Tomatoes And Almonds Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 5 months ago 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. I offer you the original recipe, but... More Prep:15m Cook:60m Servings:8	Lunasea
	chicken onions garlic sweetpaprika turmeric groundcoriander fennelseeds blackpepper cumin groundginger tomatoes lemonjuiceand zest eggplant marjoram almonds cilantro

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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 (I bumped this to 1 teaspoon)

1/2 teaspoon ground ginger (I bumped this to 1 teaspoon, too)

2 cups drained canned diced tomatoes (from 28-ounce can) - I added the juice back in with the chicken

1 cup water (I used chicken broth to add more flavor)

3 tablespoons (or more) fresh lemon juice - I used about 5 tbsp.

8 chicken thighs with bones, skinned

8 chicken drumsticks, skinned

1 large eggplant, unpeeled, cut into 1-inch cubes

My adds:

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!)

1 heaping tablespoon of lemon zest at the end

~~~

1 tablespoon chopped fresh marjoram

1/2 cup whole blanched almonds or slivered almonds, toasted

Chopped fresh cilantro (I used about 1/2 cup, maybe a bit more)

Directions

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..

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Comments

justjakesmom 1 year, 5 months ago said:
Sounds delicious! But can I make it w/o the eggplant? ;[ (Just never cared for it) Texure thing. I know - GROW UP, DONNA!!LOL

trigger 1 year, 5 months ago said:
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
Michael

greekgirrrl 1 year, 5 months ago said:
One word...DELECTABLE... I like your addition of the lemon zest...gives it a little brightness, I think.

lunasea 1 year, 5 months ago said:
Hi Donna hon - thanks for dropping by my Moroccan Chicken. No, you don't have to use the eggplant. It does add some lovely, tasty bulk to the savory veggie sauce, but it would work without it. Do you like zucchini or yellow squash? Or does that texture not work for you, too? Either of those would work good, too. Give it a try, with or without the eggplant/zucchini/yellow squash - I think you'll like it.

Smiles,
Vickie

berry 1 year, 5 months ago said:
OH VICKY... You as usual... this is a delight!

magali777 1 year, 5 months ago said:
Vickie, this is extra delicious!

bakermel 1 year, 5 months ago said:
WOW.....Sounds fab! :) TY, Vickie! :)
Happy 4th! :)
~Melinda

bluewaterandsand 1 year, 5 months ago said:
I love this recipe and I can't wait to try this. I like my eggplants!

shine 1 year, 5 months ago said:
M’lady, my hat is off to you! What a wonderfully colorful group of flavors! The aroma in your place must have been heavenly! You leave very little tweaking room; I am so impressed! Got more than just my 5! Thank you beautiful! -Ray

mystic_river1 1 year, 5 months ago said:
Thank you for a wonderful aromatic post, Miss Luna. Got my ^5+. You are the bestest!LOL
Your buddy, Joymarie

turtle66 1 year, 5 months ago said:
Mmmm Tagine, love the stuff...I just made a chicken Tagine last night....gr8t post..

jencathen 1 year, 5 months ago said:
This looks great. It's on the to do list.

ddougee 1 year, 5 months ago said:
Oh Vic darling . . . . you have done it once again!! This looks amazing!!! Cant wait to make it!! ThankS! High 5! Doug

angieaugusta 1 year, 5 months ago said:
Looks delicious.thx for the post.

jimrug1 1 year, 5 months ago said:
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

fruttadi 1 year, 5 months ago said:
Look so yummy ! humm

sunny 1 year, 4 months ago said:
Absolutely love tagines - can't wait to make this!

ttaaccoo 1 year, 3 months ago said:
Sounds soooo gooood! thank you.

c2max 1 year, 2 months ago said:
Oh Vickie - it sounds wonderful! It's certainly eggplant season, so it's time to rustle up some eggplant grub!

Thanks for sharing - you're a great recipe-poster!

- Colleen

jimrug1 1 year, 2 months ago said:
Hey Vicky, sweetie, All I can say is wow... I am saving this one for a try really soon... I like all of your additions..... ;-)~

juels 1 year, 1 month ago said:
Very, very nice! This is beautiful and absolutely amazing!

linda2230 9 months, 2 weeks ago said:
Vickie, another delicious looking recipe, thanks for sharing, high "5" and I too am saving this one to add to my collection and to prepare soon. Judy

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