Moroccan Chicken with Eggplant Zucchini Ragout
1 1/2 to 2 pounds chicken leg quarters
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 small eggplant, cut into 1/2 inch dice
1 medium zucchini, cut into 1/2 inch dice
1 small onion, diced
2 cloves garlic, minced
1/4 cup white wine or water
1 - 14.5 ounce can diced tomatoes with juices
1/4 cup pimento stuffed green olives, roughly chopped
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons parsley, minced
In large skillet over medium high-heat, warm 2 tablespoons olive oil.
Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black
pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning
once, 8 to 10 minutes per side. Remove chicken to plate and drain off
all but 2 tablespoons oil.
Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining
tablespoon olive oil, along with zucchini, onion and garlic. Cook 5
minutes, stirring occasionally.
Raise heat to high and add white wine to pan, stirring to scrape up any
browned bits. Add all other ingredients, except parsley, and place
chicken legs in mixture.
Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40
minutes or until cooked through or until an instant read thermometer
reads 170 degrees F.
To serve, place some of the eggplant ragout onto plates, top with a leg
quarter and sprinkle with parsley.
Makes: 4 servings
Nutritional Information Per Serving: Calories: 370 ; Protein: 28 g ;
Fat: 20 g ; Sodium: 900 mg; Saturated Fat: 4 g ; Dietary Fiber: 6 g ;
Sugars: 8 g; Carbohydrates: 17 g
Posted by: Darlene BC <dsharple@shaw.ca>
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