MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW
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
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
EGGPLANT CHICKEN
Make and share this Eggplant Chicken recipe from Food.com.
Provided by Michelle Berteig
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
- Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
- Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
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
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 CHICKEN WITH EGGPLANTS
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
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 CHICKEN WITH EGGPLANT,
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.
MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA
Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
- Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
- Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
- Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
- Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g
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