Best Moroccan Style Chicken And Eggplant Stew Recipes

MOROCCAN CHICKEN TAGINE WITH EGGPLANT, PEPPERS, AND CHICKPEAS

Moroccan chicken tagine with eggplant, peppers, and chickpeas image

Tagines are a slow-simmered staple in Moroccan cuisine. Hearty, comforting, and complex in flavor. This version is anchored with chicken, eggplant, peppers, onion, and chickpeas and studded with dried apricots that rehydrate and plump as they cook, infusing with the fragrant spices in the cooking liquid. The eggplant roasts while you prepare the rest of the stew and gets added in once it's browned. When selecting eggplant, look for small to medium-sized ones that seem heavy for their size; have smooth, shiny skin; and are free of soft spots. Pair this tagine with couscous, rice, or a bed of baby spinach.

Categories Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 Tbsp Ground cumin
1 Tbsp Ground coriander
1 Tbsp Paprika sweet smoked-variety
2 tsp Kosher salt
1 Tbsp Olive oil divided
4 cup(s) Eggplant(s) diced (with peel)
1 pound(s) Uncooked boneless skinless chicken breast cut in thin strips
2 cup(s) Uncooked onion(s) diced
1 cup(s) Yellow pepper(s) or orange pepper, diced
1 Tbsp Minced garlic
1 Tbsp Minced ginger
15 oz Canned diced tomatoes
15 oz Canned chickpeas rinsed and drained
14 halves Dried apricot halves chopped
1 cup(s) Canned tomato sauce
0.25 cup(s) Fresh mint leaves chopped

Steps:

To make spice mix, combine cumin, coriander, paprika, and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
While eggplant roasts, heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger, and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
Serving size: 1 cup

Nutrition Facts : Calories 119 kcal

MOROCCAN CHICKEN STEW

Moroccan chicken stew image

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

Provided by Jasmine and Melissa Hemsley

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 18

Ingredients

large handful flaked almonds
1 tbsp ghee
2 red onions, finely sliced
4 garlic cloves, finely chopped
thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful green olives, stoned
250ml gluten-free chicken stock or bone broth
4 pitted dates or dried apricots, chopped
a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
150g green beans, halved
handful fresh coriander, chopped
handful fresh parsley, chopped

Steps:

In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

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

Ingredients

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 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
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

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.

MARRAKESH STEW

Marrakesh Stew image

This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 large red onion, diced large
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
4 large carrots, cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes
3 3/4 cups low-sodium vegetable broth
2 small eggplants, cut into 1-inch pieces
1 can (15.5 ounces) chickpeas, rinsed and drained
Cooked couscous (optional), for serving

Steps:

In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Moroccan Chickpea and Eggplant (Aubergine) Stew image

Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.

Provided by Andrea-Oz

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Steps:

Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
Chop the onion roughly.
Mince the garlic.
Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
Salt and pepper to taste.
Serve over rice / pasta / cous cous / even toast would be yummy.
The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!