Ingredients
-
5
-
2
-
2
-
1
-
1
-
3
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Moroccan Chicken With Eggplants, A wonderful winter-dish, with a rich sauce and a exotic flavour Adapted from a moroccan cookbook NOTE: You have to at least LIKE eggplants , Excellent dish! used all chicken breasts instead of a whole chicken, but otherwise followed directions I resisted the impulse to add more spice and garlic–the dish as written is lovely Thanks, Halalmom!, Excellent dish! used all chicken breasts instead of a whole chicken, but otherwise followed directions I resisted the impulse to add more spice and garlic–the dish as written is lovely Thanks, Halalmom!
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Steps
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1
Done
|
Heat 3 Tablespoons Oil in a Large Pot. Add the Onions and the Chicken Pieces and Fry Until Chicken Is Golden. |
|
2
Done
|
Add Cinnamon and Ginger and Fry a Few More Seconds. |
|
3
Done
|
Add the Broth to Cover the Chicken, 3 Cups Should Be Enough. |
|
4
Done
|
Add the Parsley and Cover the Pot. |
|
5
Done
|
Let It Simmer at Low Heat For About 1 Hour, Until Chicken Is Tender. |
|
6
Done
|
Meanwhile Brush the Sliced Eggplant With the Remaining Olive Oil and Grill Them in the Oven from Both Sides (about 5 Minutes Each Side) Until Soft. |
|
7
Done
|
After One Hour, Take the Chicken and Parsley Out of the Pot and Add the Sliced Eggplant. Mash Them With a Fork to "melt" With the Broth (note: If You Do not Like the Skin, Peel Them After Grilling). |
|
8
Done
|
Check For Salt and Pepper and Add the Chicken Back to the Pot. (throw Away the Parsley). |
|
9
Done
|
Let It Heat Through and Serve With Lots of Warmed (pita-)bread to Soak Up the Sauce. |
