Best 2 Moroccan Chicken With Eggplant Tomatoes And Almonds Recipes

Tantalize your taste buds with a culinary journey to Morocco, where fragrant spices, succulent chicken, and a colorful array of vegetables unite in a symphony of flavors. This article presents a collection of tantalizing Moroccan chicken recipes that will transport you to the heart of this North African country. From the classic Chicken Tagine with Eggplant, Tomatoes, and Almonds to the vibrant Chicken with Preserved Lemons and Olives, each dish embodies the essence of Moroccan cuisine. Discover the secrets of preparing tender chicken infused with aromatic spices like cumin, saffron, and paprika, complemented by the vibrant flavors of eggplant, tomatoes, bell peppers, and preserved lemons. Embark on a culinary adventure as you explore these delectable recipes, sure to leave you craving more.

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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

Ingredients

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

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

Ingredients

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

Tips:

- To ensure the eggplant doesn't absorb too much oil, slice it thinly and salt it before cooking. This will help draw out any excess moisture. - For a smokier flavor, use roasted eggplant instead of grilled. You can roast the eggplant in the oven at 400°F for 20-25 minutes, or until tender. - If you don't have harissa paste, you can make your own by combining 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 cup of olive oil. - Serve the chicken with couscous, rice, or your favorite grain.

Conclusion:

This Moroccan chicken with eggplant, tomatoes, and almonds is a flavorful and satisfying dish that is perfect for a weeknight meal. The chicken is tender and juicy, the eggplant is smoky and delicious, and the tomatoes and almonds add a nice sweetness and crunch. Serve this dish with your favorite grain and a dollop of yogurt for a complete meal.