Moroccan chicken tagine with eggplant, peppers, and chickpeas
1 Tbsp, sweet smoked-variety
1 Tbsp, divided
4 cup(s), diced (with peel)
Uncooked boneless skinless chicken breast
1 pound(s), cut in thin strips
2 cup(s), diced
1 cup(s), or orange pepper, diced
Canned diced tomatoes
15 oz, rinsed and drained
Dried apricot halves
14 halves, chopped
Canned tomato sauce
Fresh mint leaves
¼ cup(s), chopped
- To make spice mix, combine cumin, coriander, paprika, and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
- Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
- While eggplant roasts, heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger, and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
- Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
- Serving size: 1 cup