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TSR Wiki > Life > Food and Drink > TSR Recipe Book > Recipe - Moroccan Chicken with Eggplant Garbanzo Ragout

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Moroccon chicken with Eggplant Garbanzo Ragout

Serves 2

Contents 1 Ingredients 2 Method 3 Comments 4 Also See

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 teaspoon sherry vinegar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper
• 2 (6-ounce) boneless, skinless chicken breasts
• 1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes
• 1/2 medium onion, chopped
• 1 cup garbanzo beans and 1/4 cup liquid drained from can
• 8 ounces cherry tomatoes, halved
• 2 teaspoons fresh lemon juice
• Chopped fresh parsley, for garnish

Method

1. Combine a teaspoon of the oil with the vinegar, cumin, coriander, cinnamon, salt, and pepper in a glass dish. Add chicken breasts; turn to coat. Cover with plastic wrap; refrigerate for up to 6 hours.
2. Heat remaining tablespoon of oil in large nonstick skillet over medium heat. Add chicken and cook, 4 minutes per side, or until cooked through. Using tongs, transfer chicken to platter; tent with foil to keep warm. In same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often. Stir in garbanzo beans with liquid, tomatoes, and lemon juice. Cook 3 minutes, smashing the tomatoes with a wooden spoon and stirring to blend flavors and warm through. Transfer to platter with chicken; garnish with parsley.

Comments

Per serving: 450 calories 40 g protein 42 g carbohydrate 7 g fiber 15 g total fat 2 g saturated fat 74 mg cholesterol 642 mg sodium

Also See

• Cheesy chicken and leek
• Chicken and Cashew Nuts
• Chicken Casserole
• Chicken in Creamy Sauce
• Chicken Kiev with Garlic Butter
• Chicken Noddle Stir Fry
• Crunchy Chicken Salad with Caesar-style Dressing
• Moroccan chicken with cous cous
• Roasted Chicken Breast on a bed of Fried Salad
• Stuffed Chicken Breast
• Aubergine Bake
• Aubergine and lentil curry
• Eggplant Dip