This hearty stew brings together tender chicken and smoky eggplant with warm Moroccan spices for a comforting and flavorful meal. It’s perfect for cozy dinners and easy to make any night of the week.
COOKBOOK / 1601
Start by heating your oven to 400°F (200°C) and lightly grease a baking sheet with a teaspoon of olive oil. Toss the eggplant in a big bowl with about a quarter cup of olive oil until it’s well coated, then spread it out on the baking sheet. Roast the eggplant for around 25 minutes, stirring now and then, until it’s soft and nicely browned. Season with a little salt and pepper once it’s done.
While the eggplant roasts, heat two tablespoons of olive oil in a large pot over medium-high heat. Add the onions and garlic, cooking and stirring occasionally until the onions are soft and translucent, which should take about 10 minutes. Then, stir in the spices—paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric—and cook for another minute until everything smells fragrant.
Next, add the tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice to the pot. Bring the mixture up to a boil, then set aside the rest of the tomato juice in case the stew needs thinning later.
Nestle the chicken pieces in a single layer into the pot, spooning some of the tomato sauce over them. Let the stew come back to a boil, then lower the heat to medium-low, cover, and let it simmer for 15 minutes. Flip the chicken pieces over, cover again, and cook until the chicken is cooked through and no longer pink inside—this should take about 20 more minutes. To be sure, the thickest part near the bone should reach 165°F (74°C).
Finally, stir the roasted eggplant and some fresh marjoram into the stew. Let everything simmer uncovered for about 10 minutes to meld the flavors and heat through. Serve warm and enjoy!
- Use firm, fresh eggplants to avoid a mushy texture.
- Sear the chicken well before simmering to lock in juices and add depth of flavor.
- Stir the stew occasionally to prevent sticking and ensure even cooking.
This dish combines rich spices with tender chicken and creamy eggplant for a comforting meal. Its bold flavors and hearty ingredients make it perfect for warming up on a chilly day. Plus, it’s a great way to enjoy a taste of North African cuisine at home.
Serve with fluffy couscous or warm flatbread to soak up the flavorful sauce. A side of fresh salad or steamed greens can add a refreshing contrast. Garnish with chopped fresh herbs like cilantro or parsley for extra brightness.
Allow the stew to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. It also freezes well—just thaw overnight in the fridge and reheat gently on the stove.
