Savory Slow-Cooked Beef and Potato Stew
◷ 3 hr 55 min
Main Course
Chicken and Eggplant in a Moroccan Stew
This hearty stew combines tender chicken and rich eggplant with warm Moroccan spices for a comforting meal. It's perfect for sharing with family or friends on a cozy evening.
◷
2 hr 1 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
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Chicken coated in honey and garlic
Ingredients
4
servings
Instructions
1
Step 1
Start by heating your oven to 400°F (200°C). Toss the eggplant with about 1/4 cup of olive oil in a big bowl until it’s nicely coated. Spread it out on a baking sheet that you’ve lightly greased with a teaspoon of olive oil. Roast the eggplant for around 25 minutes, stirring now and then, until it’s soft and golden. Season it with a bit of salt and pepper once it’s done.
2
Step 2
While the eggplant is roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions and garlic, cooking and stirring until the onions are soft and fragrant, which should take about 10 minutes. Stir in the paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric, and cook it all together for another minute to really bring out the flavors.
3
Step 3
Next, add the tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice to the pot. Bring everything to a boil. Keep the other half of the tomato juice handy in case you need to thin out the stew later.
4
Step 4
Place the chicken pieces in a single layer in the pot, then spoon some of the tomato mixture over the top. Bring the stew back to a boil, then lower the heat to medium-low. Cover and let it simmer for 15 minutes. Flip the chicken over, cover again, and cook until it’s no longer pink inside—this should take about 20 minutes. If you have a meat thermometer, the thickest part of the chicken should read 165°F (74°C).
5
Step 5
Finally, stir the roasted eggplant and fresh marjoram into the stew. Let everything simmer uncovered for about 10 minutes so the flavors meld and it’s heated through. Serve warm and enjoy!
Why You’ll Love This Recipe
This dish is full of rich, warm flavors that bring a taste of Morocco to your table. The combination of tender chicken and soft eggplant creates a comforting and satisfying meal. It’s perfect for anyone who loves hearty stews with a touch of exotic spices.
Serving Suggestions
Serve this stew over fluffy couscous or warm flatbread to soak up the delicious sauce. A side of fresh salad or pickled vegetables can add a refreshing contrast. Garnish with chopped cilantro or parsley for a bright finishing touch.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This stew also freezes well for up to two months.
