moroccan chicken with eggplant, tomatoes and almonds

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I discovered this recipe in Bon Appetit magazine and saved it in my file of “must-try dishes”, which is bursting with an array of exciting recipes I look forward to experimenting with. If only I had the time to try each and every one.  I must say I really enjoyed this dish. The original recipe called for 8 drumsticks and 8 thighs. I substituted this for 2 large chicken breasts and 4 thighs. The recipe was easy to make and full of delicious flavors. Pure winter comfort food for a simple romantic meal for two.

You can find this recipe on Epicurious.com where they point out:

“This version of a tagine, the classic Moroccan stew, calls for dark meat
because it stays moist when braised. If you prefer white meat,
reduce the cooking time by 15 minutes“

morrocan_chicken_2.jpgMoroccan Chicken with Eggplant, Tomatoes and Almonds
6 – 8 Servings

Ingredients

  • 6 tablespoons olive oil, divided
  • 3 cups of sliced onions
  • 6 large cloves of garlic, minced
  • 1 tablespoon Hungarian sweet paprika
  • 1 1/2 teaspoon coarse kosher salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon, freshly grated black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 2 cups drained canned diced tomatoes (28-oz can)
  • 1 cup water
  • 3 tablespoons fresh lemon juice
  • 2 chicken breasts, bone in, skinned (the original recipe called for 8 chicken drumsticks, skinned)
  • 4 chicken thighs with bones, skinned (the original recipe called for 8 chicken thighs)
  • 1 large eggplant, unpeeled, cut into 1-inch cubes
  • 1 tablespoon chopped fresh marjoram
  • 1/2 cup whole slivered almonds, toasted
  • garnish: chopped fresh cilantro
  • I added mixed olives as a garnish


Instructions:

  1.  Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
  2. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
  3. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.
  4. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil.
  5. 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.
  6. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
  7. Meanwhile, preheat oven to 400°F.
  8. 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.
  9. NOTE: Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.
  10. Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors.
  11. Season stew to taste with more lemon juice, if desired, and salt and pepper.
  12. Transfer chicken to large shallow bowl. Sprinkle with almonds, olives (optional) and cilantro.