Moroccan Chicken With Eggplant, Tomatoes and Almonds 


 

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Ingredients

6 Tablespoons Olive Oil
3 Cups Onions, Sliced
6 Large Garlic Cloves, Minced
1 Tablespoon Hungarian Sweet Paprika
1 1/2 Teaspoons Salt, Coarse Kosher
1 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1 Teaspoon Fennel Seeds, Ground
1 Teaspoon Black Pepper, Freshly Ground
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Ginger
2 Cups Crained Canned Diced Tomatoes (28 Oz)
1 Cup Water
3 Tablespoons Fresh Lemon Juice
8 Each Chicken Thighs With Bones, Skinned
8 Each Chicken Drumsticks, Skinned
1 Large Eggplant, Unpeele, Cut Into 1 Inch Cubes
1 Tablespoon Fresh Marjoram
1/2 Cup Blanched Almonds or Slivered Almonds, Toasted
Chopped Fresh Cilantro


 

Instructions
 Heat 2 T olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onion are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water and 3 T 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 degrees. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 T 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. (Chicken and eggplant can 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 and Cilantro.

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Yields: 8 Servings



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