Moroccan Chicken with Tomatoes and Eggplant
with cauliflower rice / pine nuts
Braising (searing and then roasting in a closed pan) is a hands-off cooking technique that yields tender meat. For something different, we suggest trying this dish with chicken drumsticks, but boneless chicken thighs will cook in a shorter amount of time.
Smarts #1: Just about any spice blend will work here (though the final flavor will obviously be very different), so if you already have za’atar, Cajun blend, or even a BBQ rub, feel free to sub those for the ras el hanout.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts #1: Just about any spice blend will work here (though the final flavor will obviously be very different), so if you already have za’atar, Cajun blend, or even a BBQ rub, feel free to sub those for the ras el hanout.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Ras El Hanout:
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Cinnamon - 1/4 tsp
- Cardamom, ground (opt) - 1/4 tsp
- Red pepper flakes - 1/4 tsp
- Black pepper - 1/4 tsp
Moroccan Chicken:
- Onions, medium and red - 1/2 , diced
- Ginger - 1 tsp , grated
- Ras El Hanout (ingredients listed separately) - 2 tsp + 2 tsp
- Chicken drumsticks - 4 (sub boneless chicken thighs)
- Eggplant - 1 lb , cubed (Japanese or Chinese eggplant if available)
- Mint - 6 leaves , thinly sliced
- Pine nuts - 1 1/2 Tbsp (sub chopped almonds or walnuts)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Diced tomatoes, preferably petite-diced (14 oz / 397 g) - 1 can
- Stock, any type - 1/4 cup
Cauliflower Rice:
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
Prep
- Cauliflower rice - (If prepping right before cooking, get oven heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Make ras el hanout - Combine coriander, salt, cumin, paprika, turmeric, cinnamon, cardamom, red pepper flakes, and black pepper. (Can be done up to 5 days ahead)
- Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Season chicken - Rub first portion of ras el hanout on all sides of chicken. (Can be done 1 day ahead)
- Eggplant / Mint - Prep as directed. (Note: You can peel the eggplant first or leave the peel on.)
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Make
- Heat oven to 425F / 218C.
- Heat an oven-safe Dutch oven or large skillet over medium heat. Add pine nuts and saute until golden and fragrant, ~2 minutes. Set pine nuts aside and return pan to heat.
- To heated pan, add first portion oil and then chicken. Sear chicken on both sides until golden brown, 6 to 8 minutes. Set chicken aside and return pan to heat.
- Add second portion of oil and then onions, ginger, and eggplant with a pinch of salt. Saute until vegetables are tender, ~7 minutes.
- Add second portion of ras el hanout and saute until fragrant, ~1 minute.
- Add tomatoes (including liquid) and stock.
- Nestle chicken into vegetables and cover pan with a lid.
- Transfer to oven and roast, covered, until chicken is cooked through and registers 165 F / 74 C in the thickest part. (This should take 26 to 28 minutes for chicken drumsticks; 18 to 20 minutes for chicken thighs.)
- If cooking drumsticks, remove lid from the pan and continue cooking chicken, uncovered, for an additional 6 to 8 minutes to let the chicken drumstick skin get slightly crisp.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve chicken and vegetables over cauliflower rice with pine nuts and mint on top. Enjoy!
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