Moroccan chicken with eggplant, tomatoes and almonds

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Ingredients (8 people) :

6 C. Olive oil soup
3 cups of onions cut into thin slices (about 4 large onions)
6 Large garlic cloves, minced
1 C. Sweet Hungarian paprika soup
1 1/2 C. Coffee of salt
1 teaspoon turmeric
1 C. Coffee ground coriander seeds
1 C. Coffee ground ground fennel seeds
1 tsp. Freshly ground pepper
1/2 C. Coffee powdered cumin
1/2 C. Coffee powdered ginger
2 cups (1/2 liter) canned and crushed tomatoes
1 cup (1/4 liter) of water
3 C. Soup (or more) fresh lemon juice
16 Chunks of chicken without skin (preferably thighs, drumsticks …)
1 Large eggplant, with skin, diced 2.5 cm (1 “)
1 C. Fresh chopped marjoram
A good handful of almonds in slices or whole (hulled in this case), roasted in the dry pan
Fresh chopped coriander

Preparation :

Heat 2 tbsp. olive oil in a large, heavy-bottomed oven over moderate heat.

Add the onions and garlic. Cover and cook until onions are softened, about 10 minutes. Add paprika, salt, turmeric, coriander seeds, fennel seeds, pepper, cumin and ginger. Stir for 1 minute.

Add the tomatoes, 1/4 liter of water and 3 tbsp. lemon juice. Bring to a boil.

Arrange the chicken pieces in a single layer in the Dutch oven. A spoon, put a little sauce on it. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Turn over chicken pieces, cover and simmer until chicken is tender, about 20 minutes.

Meanwhile, preheat the oven to 200 ° C (400 ° F). Oil a large baking sheet with olive oil. Put eggplant dice and 4 tbsp. tablespoons remaining olive oil in a large salad bowl. Stir to coat well. Spread diced eggplant on prepared plate and cook until aubergines are browned and softened, about 25 minutes.

Add the eggplant and chicken marjoram. Simmer 10 minutes without a lid to heat and mix the flavors. Correct the seasoning with salt, pepper and lemon juice if desired.

Transfer to a serving dish and sprinkle with almonds and fresh coriander.

The chicken can be cooked the day before, same thing for the eggplant (keep all this in the fridge, of course)! At the last moment, mix and reheat, and you’re done.

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