Moroccan-Style Chicken and Eggplant Stew

Chicken and eggplant are simmered with peppers and plenty of spices in this Moroccan-style stew that'll have everyone wanting seconds.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 31 mins
• Total Time: 2 hr 1 mins
• Calories: 991 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 pinch salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon olive oil
• 1 teaspoon ground turmeric
• 6 tablespoons olive oil, divided
• 1 tablespoon chopped fresh marjoram
• 2 cups sliced onions
• 12 cloves garlic, chopped
• 1 large eggplant, cut into 1-inch cubes
• 2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
• 2 cups sliced red bell peppers
• 3 tablespoons fresh lemon juice, or more to taste
• 1 (4.5 pound) whole chicken, separated and breasts split and skinned
• 0.5 cup white wine
• 1.5 teaspoons ground coriander
• 1.5 teaspoons coarse kosher salt
• 1.5 teaspoons ground fennel seeds

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.

Step 2

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.

Step 3

Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.