Moroccan Chicken with Eggplant-Zucchini Ragout

Moroccan Chicken with Eggplant-Zucchini Ragout

This time of year is hectic for many families – it certainly is at my house! Many of us are in back-to-school mode, trying to figure out new schedules and homework. On top of that, if we’re gardeners, we’re inundated with all that zucchini from our garden. Or for the non-gardeners, all the wonderful eggplant and zucchini we find at the grocery store or farmer’s market!

This one-pot meal for Moroccan Chicken with Eggplant-Zucchini Ragout is an answer to both problems. It’ll use up some of those garden goodies, and it’s a simple dish to make on a school night. While it cooks, you can help the kids with homework, organize backpacks, and unload the dishwasher.

This recipe is courtesy of the National Chicken Council. Check out their website at eatchicken.com for more chicken recipes and chicken resources. You can also connect with them on Facebook at For the Love of Chicken.

Moroccan Chicken with Eggplant-Zucchini Ragout

Serves 4

Ingredients:

  • 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 ½-inch dice
  • 1 medium zucchini, cut into ½-inch dice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutritional information

  • 370 calories
  • 20 g fat
  • 4 g saturated fat
  • 900 mg sodium
  • 17 g carbohydrate
  • 6 g fiber
  • 8 g sugars
  • 28 g protein

Recipe and picture used with permission from the National Chicken Council.

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