Posted by & filed under The Buzz.

Recipe Courtesy of: Epicurious.com

Tested by The Brighton Buzz staff!

Fall weather is the perfect time to enjoy a hearty bowl of delicious stew. Bursting with exotic flavors, but made from simple ingredients,this stew is sure to satisfy your comfort food cravings!

Total: 1 hr.
Yield: Feeds 4-6
Level: Easy!

Moroccan Chicken With EggplantIngredients:

    • 6 tablespoons olive oil, divided
    • 3 cups sliced onions
    • 6 large garlic cloves, minced
    • 1 tablespoon Hungarian sweet paprika
    • 1 1/2 teaspoons coarse kosher salt
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon fennel seeds, ground
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground ginger
    • 2 cups drained canned diced tomatoes (from a 28-ounce can)
    • 1 cup water
    • 3 tablespoons (or more) fresh lemon juice
    • 8 chicken thighs with bones, skinned
    • 8 chicken drumsticks, skinned
    • 1 large eggplant, unpeeled, cut into 1-inch cubes
    • 1 tablespoon chopped fresh marjoram
    • 1/2 cup whole blanched almonds or slivered almonds, toasted
    • Chopped fresh cilantro

Directions:

  1. Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
  2. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.
  3. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over top. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
  4. Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes.
  5. Stir eggplant and marjoram into chicken. Simmer uncovered about 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer entire stew to a large shallow bowl.
  6. Just before serving, sprinkle lightly with fresh cilantro & crushed almonds.

Bon Appétit!

You’ll never believe eggplant could taste so good!