Best 5 Moroccan Chicken With Eggplant Recipes

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Tantalize your taste buds with an exotic culinary journey to Morocco with our Moroccan Chicken with Eggplant recipe. This flavorful dish combines the vibrant spices of North African cuisine with the tender texture of chicken and the smoky richness of eggplant. Embark on a sensory adventure as you explore the aromatic blend of cumin, paprika, ginger, and saffron, which infuse the chicken and eggplant with an unforgettable depth of flavor. Accompanied by a medley of fresh vegetables and succulent tomatoes, this dish promises a colorful and satisfying meal.

In addition to the main recipe, our article features a collection of complementary recipes that will elevate your Moroccan culinary experience. Discover the secrets of preparing homemade Moroccan spice blends, essential for capturing the authentic flavors of this vibrant cuisine. Learn how to make a refreshing cucumber and tomato salad, a perfect accompaniment to balance the richness of the main dish. And for a sweet ending, indulge in the delightful orange and almond cake, a traditional Moroccan dessert that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS



Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories     Chicken     Ginger     Nut     Poultry     Tomato     Quick & Easy     Dinner     Lemon     Almond     Eggplant     Winter     Clove     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

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
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

  • 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, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons 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. (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 and cilantro.

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW



Moroccan-Style Chicken and Eggplant Stew image

With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.

Provided by Blue Buddha

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h1m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 large eggplant, cut into 1-inch cubes
6 tablespoons olive oil, divided
1 pinch salt and ground black pepper to taste
2 cups sliced onions
12 cloves garlic, chopped
1 tablespoon paprika
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground coriander
1 ½ teaspoons ground fennel seeds
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
2 cups sliced red bell peppers
½ cup white wine
3 tablespoons fresh lemon juice, or more to taste
1 (4.5 pound) whole chicken, separated and breasts split and skinned
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
  • 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.
  • Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
  • 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.
  • 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.
  • 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).
  • Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g

MOROCCAN CHICKEN WITH EGGPLANT,



MOROCCAN CHICKEN WITH EGGPLANT, image

Categories     Chicken

Yield 8 servings

Number Of Ingredients 20

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
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

  • 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, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons 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. DO AHEAD 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 and cilantro.

MOROCCAN CHICKEN



Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

MOROCCAN CHICKEN WITH EGGPLANTS



Moroccan Chicken With Eggplants image

A wonderful winter-dish, with a rich sauce and a exotic flavour. Adapted from a moroccan cookbook. NOTE: You have to at least LIKE eggplants...

Provided by Halalmom

Categories     Stew

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
2 medium onions, chopped
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 roasting chicken, cut in pieces
3 cups chicken broth
1/2 bunch fresh parsley (do not chop the parsley, will be removed after cooking)
2 medium eggplants, cut in slices
salt and pepper

Steps:

  • Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden.
  • Add cinnamon and ginger and fry a few more seconds.
  • Add the broth to cover the chicken, 3 cups should be enough.
  • Add the parsley and cover the pot.
  • Let it simmer at low heat for about 1 hour, until chicken is tender.
  • Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft.
  • After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling).
  • Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley).
  • Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce.

Nutrition Facts : Calories 578.1, Fat 40.3, SaturatedFat 8.1, Cholesterol 71.3, Sodium 833.5, Carbohydrate 31.2, Fiber 14.8, Sugar 12.6, Protein 26.8

Tips:

  • Use a large skillet or Dutch oven to ensure that the chicken and eggplant have enough space to cook evenly.
  • If the eggplant starts to brown too quickly, reduce the heat or cover the skillet.
  • Add more or less cayenne pepper, depending on your desired level of spiciness.
  • Serve the chicken and eggplant with rice, couscous, or flatbread.
  • Garnish with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

This Moroccan chicken with eggplant is a flavorful and satisfying dish that is perfect for a weeknight meal. The combination of tender chicken, roasted eggplant, and aromatic spices creates a dish that is both comforting and exciting. Serve it with your favorite sides and enjoy the taste of Morocco in your own home.

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