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Ingredients
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1 teaspoon olive oil
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1 large eggplant, cut into 1-inch cubes
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6 tablespoons olive oil, divided
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1 pinch salt and ground black pepper to taste
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2 cups sliced onions
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12 cloves garlic, chopped
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1 tablespoon paprika
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1 ½ teaspoons coarse kosher salt
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1 ½ teaspoons ground coriander
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1 ½ teaspoons ground fennel seeds
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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1 teaspoon ground turmeric
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2 (14.5 ounce) cans stewed tomatoes, hand-crushed and juice reserved
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2 cups sliced red bell peppers
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½ cup white wine
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3 tablespoons fresh lemon juice, or more to taste
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1 (4.5 pound) whole chicken, separated and breasts split and skinned
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1 tablespoon chopped fresh marjoram
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
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Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
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Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
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Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
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Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
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Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.
Cook's Note:
Substitute 1 teaspoon dried marjoram for the 1 tablespoon fresh marjoram, if desired.
Nutrition Facts (per serving)
991 | Calories |
67g | Fat |
27g | Carbs |
68g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 991 | |
% Daily Value * | |
Total Fat 67g | 86% |
Saturated Fat 17g | 84% |
Cholesterol 255mg | 85% |
Sodium 1054mg | 46% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 8g | 29% |
Total Sugars 12g | |
Protein 68g | 135% |
Vitamin C 92mg | 102% |
Calcium 142mg | 11% |
Iron 7mg | 38% |
Potassium 1463mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.