Moroccan Chicken and Eggplant Stew

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

Step 1

Warm 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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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!