Moroccan Chicken with Eggplants

Discover the vibrant, soul-warming flavors of Moroccan Chicken with Eggplants, a dish that brings the magic of North African cuisine to your table. This recipe features tender, golden-seared chicken thighs simmered in an aromatic blend of cinnamon, cumin, turmeric, and paprika, creating a savory and slightly sweet base. Roasted eggplant cubes add a velvety texture, while the optional preserved lemon infuses a citrusy tang for a burst of authenticity. Simmered to perfection in a rich sauce of tomatoes, honey, and chicken stock, this dish is finished with a sprinkle of fresh cilantro for a fragrant garnish. Perfect for serving with couscous, rice, or fresh flatbread, this comforting one-pot meal is both weeknight-friendly and dinner-party-worthy.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 medium eggplants
• 4 tablespoons olive oil
• 1 large yellow onion
• 4 pieces garlic cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 0.5 teaspoon cayenne pepper (optional)
• 2 cups chicken stock
• 1 14-ounce can canned diced tomatoes
• 1 tablespoon honey
• 1 piece preserved lemon (optional)
• 0.5 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants into 1.5-inch cubes. Spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, and lightly sprinkle with salt. Roast in the oven for 20-25 minutes until tender and golden brown. Set aside.

Step 3

While the eggplants roast, heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them skin-side down for 4-5 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute or until fragrant.

Step 5

Lower the heat to medium and stir in the ground cinnamon, ground cumin, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1-2 minutes to bloom their flavor.

Step 6

Add the diced tomatoes, chicken stock, and honey to the skillet. Stir to combine.

Step 7

Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is fully cooked and tender.

Step 8

Once the chicken is nearly done, stir in the roasted eggplants and preserved lemon (if using). Let simmer uncovered for another 5-7 minutes to allow the flavors to meld.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with couscous, rice, or flatbread on the side.

Nutrition Facts

Serving size	(2886.4g)

Amount per serving	% Daily Value*
Calories	3064.7

Total Fat 217.4g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 8.7g
Cholesterol 779.5mg	0%
Sodium 4300.8mg	0%
Total Carbohydrate 93.4g	0%
Dietary Fiber 32.0g	0%
Total Sugars 55.8g
Protein 201.5g	0%

Vitamin D 0IU	0%
Calcium 467.1mg	0%
Iron 20.3mg	0%
Potassium 4306.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 25.7%

Carbs: 11.9%