Moroccan stew with chicken and eggplant
Delicious chicken stew, Moroccan style.
A delicious Moroccan stew with spiced chicken, eggplant, tomato, dates, and bulgur. A tasty weeknight meal.
Preparation
Cut the eggplants lengthwise into quarters and then into cubes. Halve the dates. Slice the onion into half rings. Finely chop the garlic.
Season the chicken drumsticks with the World Spice Blend - Ras el Hanout. Heat the butter in a pan and brown the chicken on all sides. Add the onion and garlic and cook briefly. Deglaze with 200 ml boiling water and reduce the heat. Cover and simmer for 15 minutes.
Meanwhile, cook the bulgur according to the instructions on the package.
Add the dates, cherry tomatoes, lemon zest, and eggplant. Bring to a boil, then reduce the heat. Cover and simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through.
After cooking, remove the lemon peels and season with sea salt to taste, if desired. Serve the Moroccan stew with the bulgur, chopped pistachios, and chopped cilantro.
Ingredients
- 1 kg kipdrumsticks (ca. 8 stuks)
- 2 aubergines
- 250 g cherrytomaten
- 275 g bulgur
- 20 dadels, ontpit
- Schil van een halve citroen
- 50 g pistachenoten, gepeld
- 1 rode ui
- 2 tenen knoflook
- 2 el World Spice Blend - Ras el Hanout
- ½ bosje verse koriander
- 200 ml kokend water
- 25 g boter
- Zeezout, naar smaak
Supplies
- large Dutch oven with lid
Products used in this recipe
€2,79