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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10
minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and
ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon
juice; bring to boil. Arrange all chicken in single layer in pot; spoon
some sauce over. Bring to boil. Reduce heat to medium-low, cover, and
simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is
tender, about 20 minutes longer.
Meanwhile, preheat oven to 400F. Brush large rimmed baking sheet with
olive oil. Place eggplant and remaining 4 tablespoons olive oil in large
bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake
until soft and brown, stirring occasionally, about 25 minutes. (Chicken and
eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately
until cold, then cover and keep refrigerated.)
Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to
heat through and blend flavors. Season stew to taste with more lemon juice,
if desired, and salt and pepper. Transfer chicken to large shallow bowl.
Sprinkle with almonds and cilantro.
Contributor: Bon Appetit February 200
4
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