“365 Ways to Cook Chicken Moroccan variation of a classic French vegetable stew.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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