This homage to tagine, the classic Moroccan stew, calls for dark meat because it stays moist when cooked. If you prefer white meat, reduce the cooking time by 15 minutes.
- 6 Tablespoons of olive oil, divided
- 3 cups of sliced onions
- 1 tablespoon sweet paprika
- 1/2 teaspoon course salt
- 1 teaspoon turmeric
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp fresh black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 2 cans of chopped tomatoes
- 1 cup of water
- 3 Tbsp or more of fresh lemon juice
- 2 whole chickens, in pieces
- 2 large eggplant, cubed
- 1 teaspoon marjoram
- Toasted coconut
- Fresh coriander for garnish and serving
Heat 2 tablespoons olive oil in large skillet over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.
Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes.
Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
Meanwhile, preheat oven to 200°C. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat.
Spread eggplant out on the prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead.
Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with coconut and cilantro.
Makes 8 servings
Serve with rice tossed with 1 tablespoon olive oil, fresh cilantro and liquid from the sauce