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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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365 Ways to Cook Chicken Moroccan variation of a classic French vegetable stew. Ingredients:
1 medium eggplant, cut in 1 inch cubes |
1 teaspoon salt |
3 tablespoons olive oil |
1 chicken, cut up |
1 large onion, chopped |
2 garlic cloves, chopped |
1 green bell pepper, cut in 1 inch pieces |
1 red bell pepper, cut in 1 inch pieces |
1 medium zucchini, cut in 1 inch pieces |
2 tomatoes, quartered |
1 tablespoon lemon juice |
1 tablespoon chopped parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon fresh ground pepper |
Directions:
1. Lay eggplant cubes on paper towels. Sprinkle with salt and let sit about 15 minutes. Blot excess water with additional paper towels.
2. Heat oil in a large Dutch oven over medium heat. Brown chicken pieces in a single layer, in two batches, about 5 minutes per side.
3. Remove chicken and set aside.
4. Add onions and garlic to oil in Dutch oven. Sauté until onion is tender, about 2 minutes. Add peppers and cook 2 minutes, stirring constantly.
5. Add eggplant, zucchini, tomatoes, lemon juice, parsley, oregano, basil and pepper; mix well.
6. Return chicken to Dutch oven; cover with vegetables. Season with salt to taste.
7. Surround chicken with vegetables and simmer uncovered for 30 minutes, until vegetables and chicken are tender.
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