Moroccan-Inspired Stew with Chicken and Eggplant

Ingredients 0/20

Step 1

Lightly heat your oven to 400°F (200°C) and lightly oil a baking sheet. Toss the eggplant with about a quarter cup of olive oil in a big bowl until it’s nicely coated, then spread it out on the baking sheet. Roast it in the oven, giving it a stir every now and then, until it’s soft and golden, which should take around 25 minutes. Don’t forget to season it with salt and pepper once it’s done.

Step 2

While the eggplant is roasting, warm two tablespoons of olive oil in a large pot over medium-high heat. Cook the onions and garlic, stirring often, until the onions are soft and fragrant—this usually takes about 10 minutes. Then add all the spices: paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric. Give everything a good stir and let it cook for about a minute to really bring out the flavors.

Step 3

Pour in the tomatoes, half of the reserved tomato juice, chopped red bell peppers, white wine, and lemon juice. Bring the whole mixture to a boil. Keep the rest of the tomato juice handy—you can use it later if the stew needs thinning.

Step 4

Now, nestle the chicken pieces in a single layer right into the pot and spoon some of the tomato mixture over them. Let it come back to a boil, then turn the heat down to medium-low. Cover the pot and let it simmer for 15 minutes. Flip the chicken over, cover again, and simmer until the chicken is cooked through—about 20 more minutes. You’ll know it’s done when the thickest part of the thigh reaches 165°F (74°C).

Step 5

Finally, stir the roasted eggplant and some fresh marjoram into the stew. Let everything simmer uncovered for another 10 minutes so the flavors can meld and the stew heats through. Serve warm and enjoy!