rave-worthy Moroccan Chicken

I’m a bit amazed, because we had 8 smart and plugged-in adults around the dinner table last night and you know what, not one “Palin” was uttered. I’m not sure how it happened, because this is a pretty savvy crowd and I’m sure that if the levee had been breached there would’ve been quite a flood. But it never came to pass.

We covered a fair bit of ground even if we didn’t get to politics. A lot of fun was had by all as near as I could tell, and it was a good crowd for eatin’. And they did if I do say so rave about my guinea-pig recipe, a stew of sorts.

No, no, now, I didn’t COOK guinea pig — I just did what I almost always do, which is to break that cardinal rule about not serving something you’ve never made before to company. (Happily, I don’t think I ever have the kind of company over for whom that rule was made.) Usually it all turns out fairly edible, and everyone’s happy about having served as guinea pigs. As opposed to being served g.p., which maybe they wouldn’t be so happy about.

It’s not the quickest toss-together meal (for that you want Summer Pasta Standby), but it’s ta-aaasty. And it can be prepared a day or so ahead if you wish, which can be a big plus.

Rave-Worthy Moroccan Chicken
Borrowed in large measure from Epicurious, and doctored by yours truly.  I served this with Israeli couscous, but rice would be just fine as well.

Serves 8 at this scale

olive oil
2+ C onion, sliced as thin as you can
4 lg garlic cloves, chopped fine by hand or pressed
1.5 T paprika
2 tsp coarse kosher salt
1.5 tsp turmeric
1.5 tsp coriander
1.5 tsp fennel seeds, ground
1.5 tsp black pepper
scant tsp ground cumin
scant tsp ground ginger
drain a 28 oz can diced tomatoes
1 C chicken broth
3 T lemon juice
16 chicken thighs (I used boneless)
2 – 3 C eggplant in 1-inch cubes, unpeeled
1 T fresh marjoram, chopped
cilantro for garnish, if you like

This will take the biggest, widest, good heavy pot you have to prepare for 8, as written.

Saute onions and garlic over medium heat until fragrant, then cover and cook 10 minutes more. Add paprika through ginger; stir 1 minute. Add tomatoes, broth, and lemon juice; bring to boil. Add the chicken; boil again and then start it in to simmer.

Preheat oven to 400°F. Toss eggplant with 1/4C oil and spread on well-oiled jellyroll pan. Bake until soft and brown, stirring occasionally, about 20 minutes. Keep simmering that chicken. You can’t overcook it anyway, braising in that goodness there, so just leave it be a while. Greet your company and serve them drinks. And go chat with them a bit, while the chicken does its thing and gets reeeeeal tender, falling off the bone if you have any in there.

And now that everyone is good and hungry, turn the heat up a bit, stir the eggplant and marjoram in, and simmer 10 minutes more. Add the lemon juice, and pass cilantro at the table.

I don’t often call dibs on leftovers, since I have free run of the fridge for lunch while the Most Prudent Man has to pack his. There wasn’t enough left for two; I offered to toss a coin but we ended up splitting what little there was, jealously eyeing portions like kids jockeying for the bigger cookie half.