Moroccan Chicken Tagine

Recipe from Faye Hess

1 whole chicken, skin removed and chopped into pieces

1 large onion, chopped into large pieces

5-6 cloves garlic, minced

1 tbsp ginger, minced

1 large eggplant, cut into chunks

4 tomatoes, chopped into small pieces

1 can chickpeas

1 1/2 cups vegetable or chicken broth (I use yeast-free vegetable stock cubes + hot water)

1 tsp paprika

1 1/2 tsp ground cumin

1 tsp ground oregano

1/2 tsp cayenne pepper (more, if you prefer things a little spicier)

1/2 tsp tumeric powder

1/2 tsp ground coriander

salt to taste

1. Mix all the dry spices in a bowl and split into 2 portions.2. Marinate the chicken with salt, about 1tbsp of the minced garlic and 1 portion of the mixed spices. Leave the chicken to marinate as you chop and prepare the rest of the ingredients.

3. Heat about 1 tbsp of olive oil in a large pot. Once hot, fry the chicken pieces until almost cooked through. Remove the chicken pieces and set aside.

4. After removing chicken, do not clean pot. Use the same pot to fry the garlic, onions and ginger till onions are slightly translucent.

5. Add the tomatoes, broth and the other portion of the spices. Bring to boil.

6. Add the eggplant and salt to taste.

7. When the eggplant is half-cooked, add in the chicken pieces.

8. Simmer to reduce the liquid to get to a stew-like consistency.

9. While simmering, open can of chickpeas, drain, rinse well, then drain.

10. Add in the chickpeas, and allow the stew to simmer for another 5-10minutes.