Moroccan-Style Chicken and Eggplant Stew Popular Recipes

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Moroccan-Style Chicken and Eggplant Stew

With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.

Ingredients :

• 1 teaspoon olive oil
• 1 large eggplant, cut into 1-inch cubes
• 6 tablespoons olive oil, divided
• 1 pinch salt and ground black pepper to taste
• 2 cups sliced onions
• 12 cloves garlic, chopped
• 1 tablespoon paprika
• 1 ½ teaspoons coarse kosher salt
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground fennel seeds
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
• 2 cups sliced red bell peppers
• ½ cup white wine
• 3 tablespoons fresh lemon juice, or more to taste
• 1 (4.5 pound) whole chicken, separated and breasts split and skinned
• 1 tablespoon chopped fresh marjoram

Instructions :

Prep : 30M	Cook : 6 M	Ready in : 2H1M

Notes :

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