Moroccan Chicken With Eggplants

Recipe by Halalmom
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READY IN: 1hr 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden.
  • Add cinnamon and ginger and fry a few more seconds.
  • Add the broth to cover the chicken, 3 cups should be enough.
  • Add the parsley and cover the pot.
  • Let it simmer at low heat for about 1 hour, until chicken is tender.
  • Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft.
  • After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling).
  • Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley).
  • Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce.
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