Moroccan Chicken with Eggplant, Tomatoes, and Almonds recipe. Back to this favorite fall/winter dish. It's just early Sept but we have a guest who hardly cooks. I used some fresh local tomatoes and some Italian crushed ones. Tonight it will be served on pearled barley, since I'm out of couscous. I also added some local zucchini with the eggplant.

Such an adaptable recipe. I've also added carrots other times- -have fun but keep the spices intact. This is my favorite recipe that I've found on Epicurious. I've made it quite a few times, and each time I'm blown away by how good it is.

Saffron-infused Moroccan chicken is easy to make and very tasty on a bed of rice. The same base recipe is used for Bastilla and Seffa Medfouna. We double-plus love chicken wings and have been mixing up your traditional flavor profiles, producing something a bit more spicy.

It's the perfect combination of spices, plus it's very easy to make. Serve it with something like couscous or rice to soak up all the sauce.

This is a 1. 0! I have made this several times and everytime wonder why I don't make it more often! My husband loves it, my dinner guests love it and it's even better the next day. I use the juice of a whole lemon, serve it with the cilantro and toasted almonds.

The blanched slivered ones and unsalted roasted almonds chopped, lemon wedges and Fage Total yogurt. My guests love all the toppings. Wow, I can't believe I waited so long to make this one!

Make and share this Grilled Moroccan Chicken recipe from Genius Kitchen. In this chicken and butternut squash soup, sugary butternut squash and meaty chicken thighs remind us how well sweet and savory flavors play together in Moroccan. Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole.

Made exactly to recipe, except for the addition of 2 stalks of celery. Served over brown rice. Yummy. Delicious and simple. I hate to cook), everyone loved it! Cheers! Fantastic!

This is a fantastic recipe. I used couple of tablespoons of Mourad's Moroccan rub from William Sonama instead of all the spices. I'm making it again tonight- -probably for the 2. It is so easy and requires so little fuss once I have to spices in a small bowl. I use 6 thighs, halving much of the recipe. A smaller can of tomatoes (diced usually) and sometimes add a small can tomato sauce. Start w/half spices, but adjust as I go along.

OO coated bag- -not saturated. I serve ours over couscous or barley.

After dinner, I cut chicken off bone so hubby can pick on leftovers, a la bachelor, at the sink.. I never remember the alomonds and we never miss them. After spending almost a wk in Fez, this is BETTER than any tagine we ate anywhere. Freezing Fresh Clams. This is a great during the week go to meal that always provides excellent leftovers for lunch.

Tastes even better the next day! We serve with basmati rice. I've been making this dish for over a year now and my husband always likes it! Like the other users I double the spices and in some cases like cumin even a little more, but never the pepper, and I salt to taste. I also cut up whole jarred tomatoes ( 2 jars 1. I slice up in the pan.

I make it sometimes with boned and sometimes without boned skinless chicken thighs. The boned meat is definitely more tasty but I honestly think the recipe is so complete that it's also great without.

Wow!!! This was delicious!!! I doubled the spices, and I agree that it would have been bland otherwise. I only had chicken breasts so I chopped them up and put them in 5 minutes before my eggplant (I started that earlier) because I didn't want the breast meat to lose tenderness. I also used about a cup of fresh squeezed lemon juice and it was not overwhelmingly lemony- -that was perfect for me! Like others suggested, I did not drain the tomatoes and used that juice instead of water. Personal preference: I love spicy food so I added some hot sauce to my bowl. This is a fantastic dish and I will absolutely be making it again!!

Fantastic - with minor changes. As many posters suggested, I: (1) doubled the spices, (2) reserved the canned tomato juices (3) used tomato juices and chicken broth in lieu of water. Doubling the spices is essential.

It did NOT make this a "hot" dish. I used 2 packages of TJ skinless, boneless thighs - - approximately 3 - 3.

More would be fine, as well. I mixed the eggplant into the chicken mixture once the eggplant was cooked. I also served it two days after making it, which I think aids the flavor of any stew.

I served this as a doubled recipe, for Passover. This was a bit of a hassle, as the recipe calls for the chicken to all be cooked flat on skillets. That called for three different skillets and whole lot of washing. But even a single recipe would probably require two skillets.

Loved this! For the best flavor I bought my spices a few days ahead in the bulk section of my market so they would be very fresh. Served with all the toppings but added plain yogurt on the side. My husband had his with Jasmine rice but I don't eat carbs at dinner so I used steamed broccoli tops and sliced carrots which paired nicely with the sauce. I also lightly browned my chicken thighs separately which melted the extra fat that is often found on thigh meat and left it in the drippings instead of my stew. I rated this a 3 because it took longer than I expected but the dish itself is definate 4!

Made this recipe last night for my family. It was really delicious - very flavorful, low in fat and super easy.

I would highly recommend it. I think it would also make a nice meal for company when you want something delicious. Makes a nice presentation as well. My husband loathes and detests eggplant so I leave it out entirely. I double all spices except for the fennel seeds. It's very easy to make the sauce ahead of time and I often make a big double batch and freeze half for a later meal. I love how easy this dish is and it's even delicious cold.

This dish was amazing - - I pretty much followed the recipe as is (I only added half a small can of tomato paste which I think really helped). I'll make this regularly from now on. Delicious and quick. Whole family loves it, including my toddlers who started eating pureed portions of this dish at 1. This is fantastic. Kids love it too.

Have made it twice in one month with CSA produce. I add a can of garbanzo beans and more spice. And lemon. Made as written, with some additions suggested in other reviews. Disappointed. Added more spice..

Won't make again. I've loved this recipe for years but hadn't cooked it since becoming a vegan over a year ago.

Here are the changes I made for a low- fat, vegan version. Spoiler, it tasted just as great!): I fried up onions and garlic using 1 tsp of olive oil and some vegetable broth; I added the entire 2. I omitted the chicken and instead cubed three medium eggplants, then steamed them for about 2. Made this for dinner tonight, exactly as written.

It was amazing. I love the combination of spices. So complex and savory. I served it over Israeli Couscous from Trader Joe's. This was a good combination of textures, and the larger couscous was able to hold its own with the chunky, soupy stew. Also, the smell was fabulous!

My husband kept asking when it would be done. I highly recommend this recipe!

Made this as written (though I halved it), and it was superb. Easy, affordable, and minimum preparation results in a delicious and stunning dish. I served with Golden Couscous. Very tasty - interesting flavors, good texture.

I used boneless breast and it was fine, but I imagine bone- in dark meat would be much moister. The first time I made this in the 2 day process noted in the instructions for a quick after work dinner. The second time, the eggplant baked while the chicken simmered and it all came together in little more than half an hour.

This was just about as quick and had less clean- up than the 2 day. Great with couscous. The best. I have company who won't come unless I make Moroccan stew. I also add Roasted peppers to the dish.

Moroccan Chicken Stew Recipe Food Network. Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate. Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt.

Add chicken; simmer, covered, 1. Stir in peppers, raisins and chickpeas; simmer, stirring, 1. Serve over orzo. Sprinkle with almonds and parsley.