Ingredients for Moroccan Chicken With Eggplants
- Olive Oil
- Onions
- Ground Ginger
- Ground Cinnamon
- Roasting Chicken
- Chicken Broth
- Fresh Parsley
- 2 medium eggplants, diced (about 2 cups)
- Salt and pepper to taste
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How to Make Moroccan Chicken With Eggplants
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more.
- Add cumin, coriander, turmeric, cayenne pepper (if using), and cinnamon. Cook for 1 minute, stirring constantly.
- Add diced eggplant, diced tomatoes, chicken broth, olives, and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until chicken is cooked through and eggplant is tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Serve hot with couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
50g
Fat
40g
Carbs
10g
