Moroccan Chicken with Eggplant,
Tomatoes, and Almonds
From Bon Appétit, February 2004
Yield: makes
8 servings
This version
of a tagine, the classic
Moroccan stew, calls for dark meat because it stays moist when braised. If you
prefer white meat, reduce the cooking time by 15 minutes.
Ingredients
6
tablespoons olive oil, divided
3 cups
sliced onions
6 large
garlic cloves, minced
1 tablespoon
Hungarian sweet paprika
1 ½ teaspoons
coarse kosher salt
1 teaspoon
turmeric
1 teaspoon
ground coriander
1 teaspoon
fennel seeds, ground
1 teaspoon
freshly ground black pepper
½ teaspoon
ground cumin
½ 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
½ cup whole
blanched almonds or slivered almonds, toasted
Chopped
fresh cilantro
Preparation
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.
This looks scrumptious Charles. I shared it with a lady that posts GREAT recipes.
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