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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden. | 2. Add cinnamon and ginger and fry a few more seconds. | 3. Add the broth to cover the chicken, 3 cups should be enough. | 4. Add the parsley and cover the pot. | 5. Let it simmer at low heat for about 1 hour, until chicken is tender. | 6. Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft. | 7. After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling). | 8. Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley). | 9. Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
cinnamon	1	teaspoon	ground	-	-	-	-
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
parsley	1/2	bunch		-	-	-	-
eggplant	2		cut	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.