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Moroccan-Style Chicken and Eggplant Stew
Moroccan-Style Chicken and Eggplant Stew
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Prep Time:
30 minutes
Cook Time:
91 minutes
Total Time:
121 minutes
Moroccan-style chicken and eggplant stew with bold spices and peppers, a guaranteed crowd-pleaser.
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
  • 1.5 teaspoons coarse kosher salt
  • 1.5 teaspoons ground coriander
  • 1.5 teaspoons ground fennel seeds
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
  • 2 cups sliced red bell peppers
  • 0.5 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
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously lubricate a baking sheet with 1 teaspoon of flavorful olive oil.
  • In a large bowl, toss eggplant with 1/4 cup olive oil until coated. Then spread it out on the prepared baking sheet.
  • Roast the eggplant in the preheated oven until golden and tender, about 25 minutes, stirring occasionally. Season with salt and pepper to taste.
  • In a large pot over medium-high heat, sauté onions and garlic in 2 tablespoons of olive oil until onions are softened, about 10 minutes. Add paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric to the pot and cook for 1 minute, stirring constantly.
  • Combine tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice with the onion mixture and bring to a boil. Keep the rest of the tomato juice on hand to adjust the stew's consistency if necessary.
  • Spread the chicken evenly in the pot and pour some of the tomato mixture on top. Bring the stew to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes. Flip the chicken, cover, and simmer for about 20 more minutes until fully cooked. Check the doneness by inserting an instant-read thermometer near the bone in the thickest part of the thigh - it should read 165 degrees F (74 degrees C).
  • Fold the eggplant and fragrant marjoram into the delicious stew and let it gently simmer without a lid until everything is heated through, approximately 10 minutes.

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