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
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