Recipe - moroccan chicken with eggplant garbanzo ragout


  • 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


  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.


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


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