Moroccan chicken tagine with eggplant, peppers, and chickpeas
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Tagines are a slow-simmered staple in Moroccan cuisine. Hearty, comforting, and complex in flavor. This version is anchored with chicken, eggplant, peppers, onion, and chickpeas and studded with dried apricots that rehydrate and plump as they cook, infusing with the fragrant spices in the cooking liquid. The eggplant roasts while you prepare the rest of the stew and gets added in once it’s browned. When selecting eggplant, look for small to medium-sized ones that seem heavy for their size; have smooth, shiny skin; and are free of soft spots. Pair this tagine with couscous, rice, or a bed of baby spinach.
Ingredients
Ground cumin
1 Tbsp
Ground coriander
1 Tbsp
Paprika
1 Tbsp
Kosher salt
2 tsp
Olive oil
1 Tbsp
Eggplant(s)
4 cup(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Uncooked onion(s)
2 cup(s), chopped
Yellow bell pepper(s)
1 cup(s), chopped
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Canned diced tomatoes
15 oz
Canned chickpeas (garbanzo beans)
15 oz
Dried apricot halves
14 half/halves
Canned tomato sauce
1 cup(s)
Fresh mint leaves
0.25 cup(s)
Instructions
1
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.
2
Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
3
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.
4
Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
5
Serving size: 1 cup
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