Best 4 Moroccan Chicken With Eggplant Tomatoes And Almonds Recipes

In the realm of tantalizing culinary experiences, Moroccan cuisine reigns supreme, captivating taste buds with its vibrant flavors and aromatic spices. Among its many treasures, Moroccan chicken with eggplant, tomatoes, and almonds stands out as a symphony of flavors that will transport you to the bustling souks of Marrakech. This delectable dish, bursting with the essence of Morocco, is a celebration of fresh ingredients, vibrant colors, and the warmth of North African hospitality. As you embark on this culinary journey, let us guide you through the steps to create a dish that will leave your senses dancing and your taste buds longing for more.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

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 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

Steps:

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
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. 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. 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.
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. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
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 chicken to large shallow bowl. Sprinkle with almonds and cilantro.

MEDITERRANEAN CHICKEN WITH EGGPLANT

Mediterranean Chicken with Eggplant image

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

Provided by thepamperedchefny

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h20m

Yield 5

Number Of Ingredients 8

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
3 tablespoons olive oil
6 skinless, boneless chicken breast halves - diced
1 onion, diced
2 tablespoons tomato paste
½ cup water
2 teaspoons dried oregano
salt and pepper to taste

Steps:

Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

Moroccan-Style Chicken and Eggplant Stew image

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.

Provided by Blue Buddha

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h1m

Yield 6

Number Of Ingredients 20

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

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g

MOROCCAN CHICKEN WITH EGGPLANTS

Moroccan Chicken With Eggplants image

A wonderful winter-dish, with a rich sauce and a exotic flavour. Adapted from a moroccan cookbook. NOTE: You have to at least LIKE eggplants...

Provided by Halalmom

Categories Stew

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons olive oil
2 medium onions, chopped
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 roasting chicken, cut in pieces
3 cups chicken broth
1/2 bunch fresh parsley (do not chop the parsley, will be removed after cooking)
2 medium eggplants, cut in slices
salt and pepper

Steps:

Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden.
Add cinnamon and ginger and fry a few more seconds.
Add the broth to cover the chicken, 3 cups should be enough.
Add the parsley and cover the pot.
Let it simmer at low heat for about 1 hour, until chicken is tender.
Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft.
After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling).
Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley).
Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce.

Nutrition Facts : Calories 578.1, Fat 40.3, SaturatedFat 8.1, Cholesterol 71.3, Sodium 833.5, Carbohydrate 31.2, Fiber 14.8, Sugar 12.6, Protein 26.8

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
Use a Heavy-Bottomed Pot: A heavy-bottomed pot will help to distribute heat evenly and prevent your food from burning.
Brown the Chicken: Browning the chicken before adding it to the pot will help to develop its flavor and give it a nice color.
Use Ripe Vegetables: Ripe vegetables will have more flavor and will cook more evenly.
Add the Spices Gradually: Start with a small amount of spices and then adjust to taste. This will help you avoid overpowering the dish.
Simmer the Dish for at Least 30 Minutes: This will help the flavors to meld and develop.
Garnish with Fresh Herbs: Fresh herbs such as cilantro, parsley, or mint will add a pop of color and flavor to your dish.

Conclusion:

Moroccan chicken with eggplant, tomatoes, and almonds is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender chicken, roasted vegetables, and aromatic spices, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give Moroccan chicken with eggplant, tomatoes, and almonds a try. You won't be disappointed!