Moroccan Stew for a Stormy Week

Morroccan Stew

Moroccan Chicken with Eggplant, Tomatoes and Almonds

This version of a tangine, the Classic Moroccan stew is adapted from a Bon Appetit recipe from early 2004. It was originally shared by one of our students, Grace Evans who often times cooks for large groups of hungry skiers at the family’s ski club in North Conway. It has become a winter favorite of mine and between Grace and myself we have adapted the recipe to meet our tastes.

Considering we are expecting a winter storm this week and you probably have many of these ingredients in your home, I thought it might be a perfect time to share it. For those of you who came to Jan’s 5pm class on Sunday, this is what the delicious aroma was in the upstairs hallway!

6 Tbls olive oil, divided                                  3 cups sliced onions

6 large garlic cloves, minced                         1 Tbl Hungarian sweet paprika

1 ½ tsp. coarse kosher salt

Grace and I double all of the following spices, these are the suggested amounts:

1 tsp turmeric                                                 1 tsp ground coriander

1 tsp fennel seeds, ground                              1 tsp freshly ground black pepper

½ tsp group cumin                                          ½ tsp ground ginger

 

2 cups drained canned diced tomatoes…..I use a whole 28oz can

1 cup water or chicken broth (I like the broth and add a bit more than 1 cup)

3 Tbl (or more) fresh lemon juice

8 chicken thighs with bones, skinned (I like the boneless thighs)

8 chicken drumsticks, skinned (I double up on the thighs and omit these)

 

I lg eggplant, unpeeled, cut into 1” cubes (I use a small eggplant and cube 1 med zucchinis)                                                       1 Tbl. Fresh marjoram (I use 1tsp. dried)

½ cup slivered almonds                                  Chopped fresh cilantro

Heat 2 Tbl olive oil in heavy, large, wide skillet over med heat. Add onions and garlic, cover and cook for about 10 minutes until soft. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin and ginger; stir 1 minute. Add tomatoes, 1 cup water/broth and 3 Tbl lemon juice; bring to a boil. Arrange the chicken in a single layer if possible in pot and spoon some sauce over. Bring to a boil. Reduce heat to med-low, cover and simmer 15 minutes. Turn chicken over, cover and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400. Brush large rimmed baking sheet with oil. Place eggplant and zuchinni if using and 4 remaining Tbl olive oil in a large bowl; toss to coat. Spread veggies out on sheet and bake until soft and brown, stirring occasionally, about 25 minutes.

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice if desired, and salt and pepper. Transfer to large shallow bowl and sprinkle with chopped cilantro and almonds.

Enjoy! Makes enough to serve 8-10 hungry souls!

 

 

 

 

 

 

 

 

Follow

Get every new post delivered to your Inbox

Join other followers: