Moroccan Chicken With Eggplant Tomatoes And Almonds Food

MOROCCAN CHICKEN WITH EGGPLANTS

Steps:

• Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden.
• Add cinnamon and ginger and fry a few more seconds.
• Add the broth to cover the chicken, 3 cups should be enough.
• Add the parsley and cover the pot.
• Let it simmer at low heat for about 1 hour, until chicken is tender.
• Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft.
• After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling).
• Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley).
• Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce.

MOROCCAN CHICKEN WITH TOMATOES AND HONEY

Steps:

• Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
• Cover, and cook over low heat, stirring from time to time, for 1 hour.
• Set oven at 400 deg F/200 deg Celsius.
• Remove chicken from pot, and roast in oven to brown slightly.
• Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
• Then add the honey and stir in well.
• Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
• Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
• Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.