Moroccan Chicken Pot
Pane-bistecca
Moroccan Chicken Pot served with pasta instead of couscous, a wonderful dish!
I got a whole jar of Arabian spices from my sister and of course I had to try them. I used chicken breasts because they are perfect with this seasoning and the eggplants. It’s important to cook this dish for a long time, so the sauce and meat will absorb the spices.
I think you could also cook this dish in the Slow Cooker, for the ones that have no time to cook. I am sure it will work! I served pasta with this dish and some roasted young carrots, but rice or even couscous will be perfect.
I got a whole jar of Arabian spices from my sister and of course I had to try them. I used chicken breasts because they are perfect with this seasoning and the eggplants. It’s important to cook this dish for a long time, so the sauce and meat will absorb the spices.
I think you could also cook this dish in the Slow Cooker, for the ones that have no time to cook. I am sure it will work! I served pasta with this dish and some roasted young carrots, but rice or even couscous will be perfect.
Ingredients
700 g Chicken breasts, cut into 3 cm wide strips
2 tbsp Olive Oil
1 Onion chopped
6 Garlic cloves chopped
3 Beef Tomatoes, peeled and chopped
2 tbsp Paprika
1 tbsp Salt
1 tbsp Baharat, Arabian Spices
1 tsp Turmeric
Juice of 2 Lemon
1 large Aubergine, diced
2 tbsp Tomato Paste
some Pepper
some fresh Thyme
1 Handful Pinenuts roasted
Instructions
1
Step 1
Heat the olive oil in a heavy saucepan and sauté the onion and garlic cloves. Add the paprika, salt, baharat, and turmeric and sauté briefly.
2
Step 2
Then add the chopped tomatoes and lemon juice. Bring everything to a boil. The tomatoes should now release all their water; if they do not, add a little water. Simmer for about 20 minutes.
3
Step 3
Now add the chicken breast pieces and press them into the liquid. Simmer for 20 minutes, partially covered, then add the tomato paste, diced eggplant, a little thyme, and pepper. Simmer everything for about 40-50 minutes.
4
Step 4
If you like, you can scoop the liquid out of the pot and thicken it with a little cornstarch. But I thought it went quite well with the pasta as it was. Put the pasta or couscous on a plate, add the meat and some vegetables with sauce, add a sprig of thyme and an oven-roasted carrot, and sprinkle everything with a few roasted pine nuts.
Notes
Serve immediately! More Moroccan Recipes
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