Moroccan chicken with eggplant and couscous




Moroccan chicken with eggplant and couscous

Chicken & Vegetable Cous-Cous, Entrees Eggplant recipe from Ciruli Brothers.



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Ingredients

  • 1 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

Preparation method

Heat 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.


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