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Photo of Moroccan chicken tagine with eggplant, peppers, and chickpeas by WW

Moroccan chicken tagine with eggplant, peppers, and chickpeas

1
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Easy
Tagines are a slow-simmered staple in Moroccan cuisine. Hearty, comforting, and complex in flavor. This version is anchored with chicken, eggplant, peppers, onion, and chickpeas and studded with dried apricots that rehydrate and plump as they cook, infusing with the fragrant spices in the cooking liquid. The eggplant roasts while you prepare the rest of the stew and gets added in once it’s browned. When selecting eggplant, look for small to medium-sized ones that seem heavy for their size; have smooth, shiny skin; and are free of soft spots. Pair this tagine with couscous, rice, or a bed of baby spinach.

Ingredients

Ground cumin

1 Tbsp

Ground coriander

1 Tbsp

Paprika

1 Tbsp, sweet smoked-variety

Kosher salt

2 tsp

Olive oil

1 Tbsp, divided

Eggplant

4 cup(s), cubed, diced (with peel)

Uncooked boneless skinless chicken breast

1 pound(s), cut in thin strips

Onion

2 cup(s), chopped, diced

Yellow bell pepper

1 cup(s), chopped, or orange pepper, diced

Jarred minced garlic

1 Tbsp

Minced ginger

1 Tbsp

Canned diced tomatoes

15 oz

Canned chickpeas (garbanzo beans)

15 oz, rinsed and drained

Dried apricot halves

14 half/halves, chopped

Canned tomato sauce

1 cup(s)

Fresh mint leaves

¼ cup(s), chopped

Instructions

  1. To make spice mix, combine cumin, coriander, paprika, and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
  2. Preheat an oven to 425°F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
  3. While eggplant roasts, heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger, and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
  4. Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
  5. Serving size: 1 cup

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