Moroccan Chicken with Eggplant and Almonds
A tasty Moroccan-inspired dish that is an ideal addition to your winter menu. You can use boneless chicken if you prefer, although the bones do add a depth of flavour. If you opt for boneless chicken reduce the cooking time by about 10 minutes so that the chicken doesn’t dry out.
How long will it take?
What’s the serving size?
What do I need?
- 6 tbsp olive oil, divided
- 3 cups sliced onions
- 6 garlic cloves, minced
- 1 tbsp paprika
- 1 ½ tsp salt
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp fennel seeds, ground
- 1 tsp freshly ground black pepper
- ½ tsp ground cumin
- ½ tsp ground ginger
- 2 cups drained canned diced tomatoes
- 1 cup water
- 3 tbsp fresh lemon juice
- 12 bone-in chicken thighs, skinned
- 1 large eggplant, unpeeled, cut into 1-inch cubes
- ½ cup slivered almonds, toasted
- Chopped fresh coriander, to serve
How do I make it?
- In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add onions and garlic and cook until onions are soft. Add paprika, salt, turmeric, coriander, fennel, pepper and ginger and cook for a further 1 minute. Add tomatoes with lemon juice and water and bring to the boil. Add chicken, using a spoon to nestle it among the other ingredients and to spoon some of the sauce over the top. Bring to the boil, then drop heat to medium-low and cover and cook for 15 minutes. After 15 minutes, turn chicken and cover again, cooking for a further 15 minutes.
- Preheat oven to 200C. Brush a baking tray with a little olive oil and place eggplant with remaining 4 tablespoons of olive oil in a large bowl and toss to coat. Tip eggplant onto the baking tray and cook in oven for 15 minutes, then turn and cook for a further 10 minutes.
- Add eggplant to pot with chicken and simmer uncovered for 5 minutes. Season with salt and pepper and serve with almonds and chopped coriander.