Moroccan Chicken is my favorite one-pot meal. It's intensely flavorful, healthy, and a breeze to make. The original recipe calls for cilantro. But I like to substitute fresh mint -- and I'm not just saying that because mint is our ingredient of the week, but because it goes great with the tomatoes and spices. Honestly.
Moroccan Chicken adapted from Epicurious.com
- Olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 (14-oz.) can diced tomatoes
- 1 cup water
- Juice from 1 lemon
- 1 pound boneless chicken breasts
- 1 bunch fresh mint, chopped
- 1/2 cup slivered almonds, toasted
- 1 large eggplant, cut into 1-inch cubes (optional)
- Black olives (optional)
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds, ground
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
1. Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add spices; stir 1 minute. Add tomatoes, 1 cup water, and 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 and cooked through, about 20 minutes longer.
2. Optional step: While this is simmering, brush large rimmed baking sheet with olive oil. Toss eggplant cubes in olive oil to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, about 25 minutes.
3. Stir fresh mint (and olives and eggplant if using) into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Serve topped with slivered almonds.