Moroccan Chicken with Eggplant, Tomatoes, and Almonds

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

Ingredients

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

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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