Moroccan Chicken Tagine with Eggplant and Almonds

Moroccan Chickent Tagine with Eggplant and Almonds

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

8 servings

Ingredients:

• 6 tablespoons olive oil, divided
• 3 cups sliced onions
• 6 large garlic cloves, minced
• 1 1/2 tablespoons Hungarian sweet paprika
• 1/2 teaspoon cayenne
• 2 1/2 teaspoons coarse kosher salt
• 1 1/2 teaspoons turmeric
• 2 teaspoons ground coriander
• 1 teaspoon fennel seeds, ground
• 1 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 cups drained canned diced tomatoes (from 28-ounce can)
• 1 cup chicken stock
• 3 tablespoons (or more) fresh lemon juice
• zest of 1 medium lemon
• 8 chicken thighs with bones, skinned
• 8 chicken drumsticks, skinned

• 1 large eggplant, unpeeled, cut into 1-inch cubes

• 1 tablespoon chopped fresh marjoram
• 1/2 cup whole blanched almonds or slivered almonds, toasted
• Chopped fresh cilantro

Preparation:

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 chicken stock, and 3 tablespoons lemon juice and zest; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.