Moroccan chicken with eggplant and couscous recipe
Ingredients1 tablespoon olive oil
8 chicken pieces
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons mild Moroccan seasoning
400g can chopped tomatoes
1 large eggplant, sliced
¼ cup coriander leaves
1½ cups (300g) couscous, prepared according to packet directions, to serve
PreparationHeat oil in a saucepan on high. Cook chicken for 2 minutes each side, until golden. Set aside. Reduce heat to medium, sauté onion and garlic for 3 minutes. Add seasoning, cook for 1 minute more.
Return chicken to pan with tomato and 1 cup water. Bring to boil. Reduce heat to low and simmer for 25 minutes, covered, until chicken is cooked through.
Meanwhile, grease and preheat a chargrill pan on high. Cook eggplant for 4 minutes each side, until tender.
Spoon chicken over eggplant. Top with coriander leaves and serve with couscous.
If you enjoyed this Moroccan chicken with eggplant and couscous recipe then browse more African recipes, nut-free recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.
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Avoid making honey candies, a popular Jewish treat for Passover or Hanukkah, when the weather is humid as the honey in the mix absorbs the moisture from the air.
A perennial broad-leaved herb that is widely cultivated for its leaves, which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.