Chicken and eggplant tajine

Chicken and eggplant tajine

Are you in the mood for something exotic? Discover this simple high-protein chicken that will make you travel to Morocco from your kitchen. The fragrant ras-el-hanout spices and the pickled lemons are the perfect match to the chicken, eggplant and olives. The best Mediterranean flavors all on one plate!

Chicken and eggplant tajine

Are you in the mood for something exotic? Discover this simple high-protein chicken that will make you travel to Morocco from your kitchen. The fragrant ras-el-hanout spices and the pickled lemons are the perfect match to the chicken, eggplant and olives. The best Mediterranean flavors all on one plate!
USMetric
4 servingservings

Ingredients

  • 2 (8 oz.) 2 (230 g) tomatotomatoes
  • 2 tbsp 2 tbsp olive oil
  • 2 lbs 900 g chicken legchicken legs
  • 1 lb 450 g eggplant, cubed, with peel
  • 1 (4 oz.) 1 (110 g) yellow onion, slicedyellow onions, 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) fresh cilantro, roughly chopped
  • 1 cup 240 ml chicken stock
  • 4½ oz. (1 cup) 130 g (230 ml) olives
  • salt and ground black pepper to taste
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 320°F (160°C).
  2. 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.
  3. 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.
  4. 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.
  5. Add the chicken, the pickled lemons (optional), half of the herbs, and the broth to the dutch oven.
  6. Add salt and pepper and sprinkle on some ras-el-hasnout. Cover with the lid and roast in the oven for 1 hour.
  7. Serve the tajine on individual plates and decorate with the olives and the rest of the herbs.

Cooking

If you do not own a dutch oven, you can use a deep baking tray that you cover and seal with aluminum foil.

Storage

This dish keeps in the fridge for about 3-4 days. Leftovers can be frozen.

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