Moroccan Chicken with Eggplant, Tomatoes, and Almonds

Moroccan Chicken with Eggplant, Tomatoes, and Almonds
Photo by Noel Barnhurst

Ingredients

  • 1 tablespoon Hungarian sweet paprika
  • 8 chicken thighs with bones, skinned
  • 1 cup water
  • 1 ½ teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 large garlic cloves
  • 1 tablespoon fresh marjoram
  • + 13 more ingredients
    • 2 cups canned diced tomatoes
    • ½ teaspoon ground ginger
    • ½ cup whole blanched almonds or slivered almonds
    • 3 tablespoons fresh lemon juice
    • 6 tablespoons olive oil
    • 1 teaspoon ground coriander
    • 1 teaspoon fennel seeds
    • 8 chicken drumsticks, skinned
    • ½ teaspoon ground cumin
    • fresh cilantro
    • 1 large eggplant
    • 1 teaspoon turmeric
    • 3 cups onions

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;...

View full recipe at Epicurious

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