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Moroccan Chicken With Eggplant Tomatoes And Almond... Recipe

Moroccan Chicken With Eggplant Tomatoes And Almond... Recipe

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Moroccan Chicken With Eggplant Tomatoes And Almond...

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Ingredients

Count

Nutrition

192

Calories

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Ingredients:

Serving

6 tbsp olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tbsp hungarian sweet paprika
1 1/2 tsp coarse kosher salt
1 tsp turmeric
1 tsp ground coriander
1 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground ginger
2 cups drained canned diced tomatoes (from 28-oz can) - i added the juice back in with the chicken
1 cup water ( i used chicken broth to add more flavor)
3 tbsp (or more) fresh lemon juice - i used about 5 tbsp.
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
my adds
1 heaping tsp of cayenne (don'tsp be afraid of the cayenne here...it doesn'tsp make the dish 'hot'...but just adds a nice background taste and slight heat - it's good!)
1 heaping tbsp of lemon zest at the end
1 tbsp chopped fresh marjoram
1/2 cup whole blanched almonds
chopped fresh cilantro

Directions:

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, ginger and cayenne; stir 1 minute.
Add tomatoes, 1 cup water, and 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.
~NOTE: I salted my eggplant pretty liberally mid-through roasting because I felt this stew was going to need some substantial salt in the end if I didn't. I was glad I did. You want to season everything as you go and not have to salt the finished product to death.
~NOTE 2: 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, cilantro and lemon zest..

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.21 Kcal (805 kJ)
Calories from fat	139.2 Kcal
		% Daily Value*
Total Fat	15.47g	24%
Sodium	230.26mg	10%
Potassium	375.54mg	8%
Total Carbs	12.09g	4%
Sugars	5.64g	23%
Dietary Fiber	4.26g	17%
Protein	3.59g	7%
Vitamin C	10.9mg	18%
Iron	0.8mg	5%
Calcium	58.6mg	6%

Amount Per 100 g
Calories	99.49 Kcal (417 kJ)
Calories from fat	72.05 Kcal
		% Daily Value*
Total Fat	8.01g	24%
Sodium	119.18mg	10%
Potassium	194.39mg	8%
Total Carbs	6.26g	4%
Sugars	2.92g	23%
Dietary Fiber	2.21g	17%
Protein	1.86g	7%
Vitamin C	5.6mg	18%
Iron	0.4mg	5%
Calcium	30.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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