THE RECIPE JOURNAL · Main Course
Hearty Moroccan Stew with Chicken and Eggplant
This flavorful stew brings together tender chicken and smoky eggplant simmered in a blend of warm Moroccan spices. It’s a comforting, easy-to-make dish that’s perfect for cozy dinners any night of the week.
FROM THE KITCHEN • Hearty Moroccan Stew with Chicken and Eggplant
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Velvety Fruit Dessert
Something delicious to watch next.
01
Step 1
Start by heating your oven to 400°F (200°C). Toss the eggplant with about a quarter cup of olive oil in a big bowl until it’s well coated, then spread it out on a greased baking sheet. Roast the eggplant for around 25 minutes, giving it a stir now and then, until it’s nice and soft with some golden brown spots. Season it lightly with salt and pepper.
02
Step 2
While the eggplant is roasting, warm up a couple of tablespoons of olive oil in a large pot over medium-high heat. Add the onions and garlic, cooking and stirring until the onions turn soft and translucent, about 10 minutes. Next, stir in the spices—paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric—and let everything cook together for about a minute to release those wonderful aromas.
03
Step 3
Pour in the tomatoes, half of the reserved tomato juice, chopped red bell peppers, white wine, and lemon juice. Bring this mixture to a boil. Save the rest of the tomato juice in case you need to thin the stew later on.
04
Step 4
Place the chicken pieces in a single layer in the pot and spoon some of the tomato mixture over them. Once the stew comes back to a boil, turn the heat down to medium-low, cover the pot, and let it simmer for 15 minutes. Flip the chicken, cover again, and cook for another 20 minutes or until the chicken is cooked through—you’re aiming for an internal temperature of 165°F (74°C).
05
Step 5
Finally, stir the roasted eggplant and some fresh marjoram into the stew. Let everything simmer uncovered for about 10 minutes to blend the flavors and heat through. Then, it’s ready to serve!
Why you’ll love it
This stew is full of rich, warm flavors that blend spices and tender ingredients perfectly. It’s a comforting meal that feels both exotic and familiar. The combination of chicken and eggplant creates a hearty texture that satisfies on chilly days.
How to serve
Serve this stew over fluffy couscous or warm flatbread to soak up all the delicious sauce. A simple side salad with lemon and herbs can add brightness and balance to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew seems too thick. This dish also freezes well for up to 2 months.
