This week I had some close friends over to catch up on life over a delicious meal. I have been craving ethnic flavors recently, so I decided to make a Spicy Moroccan Chicken & Eggplant Stew, which simmered in a rich and savory tomato sauce with some of my favorite spices like smoked paprika, cumin, coriander, cinnamon, and turmeric. I also added some kalamata olives for a salty and tangy bite to break up the dish. I served this over a toasted pine nut and chickpea cous cous, which was the perfect addition to soak up the delicious sauce. This meal, which served 4 people and leftovers for the next few days, only took me 30 minutes!
Spicy Moroccan Chicken & Eggplant Stew + Pine Nut Cous Cous
Prep time:
Cook time:
Total time:
Ingredients
- 1 tbs olive oil / coconut oil
- 1 box cous cous
- 1 can chickpeas
- 1 head parsley
- toasted pine nuts (or toast your own)
- 1 large eggplant roughly chopped
- .5 lb chicken breast & .5 lb chicken thigh (deboned) (season w/ olive oil, salt, pepper, and paprika)
- 1 can organic diced tomatoes (in juice)
- ½ cup chicken stock
- 1 large onion diced
- 2 cloves garlic minced
- ½ cup pitted kalamata olives
- 1 tbsp chili oil
- assortment of spices (chili flakes, coriander, smoked paprika, cumin, turmeric, cinnamon, garlic powder, onion powder, and whatever other spices you choose!)
- salt/pepper
Instructions
- On medium heat, add olive oil and diced onion
- After 3 minutes, add minced garlic and assortment of spices
- Cover and cook for 5 minutes
- Add eggplant and add salt/pepper, cover and cook for 5 minutes, until eggplant is soft
- Add chicken stock and continue to cook for 5 minutes
- Add the diced tomatoes and olives, taste, and add spices as needed. Add chili oil here.
- Simmer for medium low heat until chicken and cous cous cook.
- In a separate skillet, cook chicken on medium heat for 5 minutes on both sides.
- Once you flip the chicken, cover and let the chicken steam to continue cooking through
- In a saucepan, follow directions of cous cous.
- Once cooked, add drained chickpeas, parsley, and pine nuts.
- Add cooked chicken to stew, serve warm over cous cous!
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