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
  1. On medium heat, add olive oil and diced onion
  2. After 3 minutes, add minced garlic and assortment of spices
  3. Cover and cook for 5 minutes
  4. Add eggplant and add salt/pepper, cover and cook for 5 minutes, until eggplant is soft
  5. Add chicken stock and continue to cook for 5 minutes
  6. Add the diced tomatoes and olives, taste, and add spices as needed. Add chili oil here.
  7. Simmer for medium low heat until chicken and cous cous cook.
  8. In a separate skillet, cook chicken on medium heat for 5 minutes on both sides.
  9. Once you flip the chicken, cover and let the chicken steam to continue cooking through
  10. In a saucepan, follow directions of cous cous.
  11. Once cooked, add drained chickpeas, parsley, and pine nuts.
  12. Add cooked chicken to stew, serve warm over cous cous!
Recipe by Nourishing Nosh at https://nourishing-nosh.com/?p=708