Name: Moroccan-Style Chicken and Eggplant Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 1 teaspoon; Eggplant, cut into 1-inch cubes - 1 large; Olive oil, divided - 6 tablespoons; Salt and ground black pepper to taste - 1 pinch; Sliced onions - 2 cups; Garlic, chopped - 12 cloves; Paprika - 1 tablespoon; Coarse kosher salt - 1 ½ teaspoons; Ground coriander - 1 ½ teaspoons; Ground fennel seeds - 1 ½ teaspoons; Ground black pepper - 1 teaspoon; Ground cumin - 1 teaspoon; Ground ginger - 1 teaspoon; Ground turmeric - 1 teaspoon; Stewed tomatoes, hand-crushed and juice reserved - 2 (14.5 ounce) cans; Sliced red bell peppers - 2 cups; White wine - ½ cup; Fresh lemon juice, or more to taste - 3 tablespoons; Whole chicken, separated and breasts split and skinned - 1 (4.5 pound); Chopped fresh marjoram - 1 tablespoon

Moroccan-Style Chicken and Eggplant Stew

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan-Style Chicken and Eggplant Stew

1. Olive oil - 1 teaspoon

2. Eggplant, cut into 1-inch cubes - 1 large

3. Olive oil, divided - 6 tablespoons

4. Salt and ground black pepper to taste - 1 pinch

5. Sliced onions - 2 cups

6. Garlic, chopped - 12 cloves

7. Paprika - 1 tablespoon

8. Coarse kosher salt - 1 ½ teaspoons

9. Ground coriander - 1 ½ teaspoons

10. Ground fennel seeds - 1 ½ teaspoons

11. Ground black pepper - 1 teaspoon

12. Ground cumin - 1 teaspoon

13. Ground ginger - 1 teaspoon

14. Ground turmeric - 1 teaspoon

15. Stewed tomatoes, hand-crushed and juice reserved - 2 (14.5 ounce) cans

16. Sliced red bell peppers - 2 cups

17. White wine - ½ cup

18. Fresh lemon juice, or more to taste - 3 tablespoons

19. Whole chicken, separated and breasts split and skinned - 1 (4.5 pound)

20. Chopped fresh marjoram - 1 tablespoon

How to cook deliciously - Moroccan-Style Chicken and Eggplant Stew

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.

2. Stage

Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.

3. Stage

Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.

4. Stage

Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.

5. Stage

Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.

6. Stage

Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

7. Stage

Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.