Chicken and eggplant tajine
- 2 (8 oz.) 2 (230 g) tomatotomatoes
- 2 tbsp 2 tbsp olive oil
- 2 lbs 900 g chicken legchicken legs
- 1 lb 450 g , cubed, with peel
- 1 (4 oz.) 1 (110 g) , sliced, sliced
- 2 2 preserved lemonpreserved lemons or lemon choppedlemons chopped (optional)
- 2 tbsp 2 tbsp ras-el-hanout
- ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, roughly chopped
- ½ cup (¼ oz.) 120 ml (8 g) , roughly chopped
- 1 cup 240 ml chicken stock
- 4½ oz. (1 cup) 130 g (230 ml) olives
- salt and ground black pepper to taste
- Preheat the oven to 320°F (160°C).
- Bring a pot of water to a boil. With a knife, carve a cross at the bottom of the tomatoes. Place them in the boiling water for 25 seconds. Then, take them out and add them to a large bowl with water and ice. Skin the tomatoes and set aside.
- In a dutch oven, heat 1/2 of the olive oil and sear the chicken thighs until they are golden brown on each side. Set aside.
- In the same pot, heat the remaining olive oil and brown the eggplant cubes and the onion, stirring occasionally. Add the tomatoes and let them simmer for 5 minutes.
- Add the chicken, the pickled lemons (optional), half of the herbs, and the broth to the dutch oven.
- Add salt and pepper and sprinkle on some ras-el-hasnout. Cover with the lid and roast in the oven for 1 hour.
- Serve the tajine on individual plates and decorate with the olives and the rest of the herbs.
If you do not own a dutch oven, you can use a deep baking tray that you cover and seal with aluminum foil.
This dish keeps in the fridge for about 3-4 days. Leftovers can be frozen.