MOROCCAN CHICKEN
Serves 8
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
  1. 3 Tbsp olive oil
  2. 2 onions, chopped
  3. 2 tomatoes, chopped
  4. 6 large garlic cloves, chopped
  5. 2 Tbsp Hungarian sweet paprika, any other paprika will do
  6. 1 1/2 tsp celtic salt
  7. 2 tsps turmeric
  8. 2 tsp ground coriander
  9. 2 tsp fennel seeds, ground
  10. 1 teaspoon freshly ground black pepper
  11. 1 tsp ground cumin
  12. 1 tsp ground ginger
  13. 2 tomatoes, chopped
  14. 2 cups water
  15. 1/4 cup fresh lemon juice
  16. 12 organic chicken thighs, fat removed
  17. 12 organic chicken drumsticks, skinned
  18. 1 large eggplant, unpeeled, cut into 1-inch cubes
  19. 2 Tbsp marjoram
  20. 1/2 cup whole blanched almonds or slivered almonds
Instructions
  1. Heat 2 tablespoons olive oil in heavy large wide pot, this is what I used, over medium heat.
  2. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
  3. Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
  4. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds.
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