Moroccan Chicken with Eggplant-Zucchini Ragout
Recipe courtesy of the National Chicken Council.
1 1/2 to 2 pounds chicken leg quarters
3 tablespoons olive oil - divided use
1 teaspoon salt - divided use
1 teaspoon freshly ground black pepper - divided use
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 granulated sugar
2 tablespoons chopped fresh flat-leaf parsley
- 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°F (76.6°C).
- 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 (1/4 of recipe): Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.