Moroccan Chicken with Eggplants
Discover the vibrant, soul-warming flavors of Moroccan Chicken with Eggplants, a dish that brings the magic of North African cuisine to your table. This recipe features tender, golden-seared chicken thighs simmered in an aromatic blend of cinnamon, cumin, turmeric, and paprika, creating a savory and slightly sweet base. Roasted eggplant cubes add a velvety texture, while the optional preserved lemon infuses a citrusy tang for a burst of authenticity. Simmered to perfection in a rich sauce of tomatoes, honey, and chicken stock, this dish is finished with a sprinkle of fresh cilantro for a fragrant garnish. Perfect for serving with couscous, rice, or fresh flatbread, this comforting one-pot meal is both weeknight-friendly and dinner-party-worthy.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 medium eggplants
- 4 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon cayenne pepper (optional)
- 2 cups chicken stock
- 1 14-ounce can canned diced tomatoes
- 1 tablespoon honey
- 1 piece preserved lemon (optional)
- 0.5 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1.5-inch cubes. Spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, and lightly sprinkle with salt. Roast in the oven for 20-25 minutes until tender and golden brown. Set aside.
While the eggplants roast, heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them skin-side down for 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute or until fragrant.
Lower the heat to medium and stir in the ground cinnamon, ground cumin, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1-2 minutes to bloom their flavor.
Add the diced tomatoes, chicken stock, and honey to the skillet. Stir to combine.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is fully cooked and tender.
Once the chicken is nearly done, stir in the roasted eggplants and preserved lemon (if using). Let simmer uncovered for another 5-7 minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro before serving.
Serve hot with couscous, rice, or flatbread on the side.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 55.8 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4306 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
