Simple Moroccan Spiced Chicken and Eggplant

Last week at the Turkish Market, I walked by one of the spice stalls and noticed a small sign in front of the cashier: "Real Saffron from Iran. Available only while supplies last. Half gram, €3."

I didn't know what I would use it for, but I'd never seen saffron for sale before. I couldn't pass up the chance to try it. Walking up to the stall owner, I said "I'll take half a gram of Saffron, please."

This is when things got a little weird. The man's expression turned wary. "3 Euros," he replied quietly. Glancing nervously from side to side, he reached into a small compartment hidden behind his table. He fumbled for a moment, still looking around, and finally handed me a small, circular, plastic case containing a small pile of delicate red tendrils. I payed, thanked him, pocketed the saffron, and walked away.

I turned to my friend. "Did you see that? Saffron is legal, right? Why do I feel like I was just part of a drug deal?"




I still haven't decided what to use the saffron for, but as I was researching some possibilities, I found myself reading about Moroccan style cooking. The following recipe is probably not precisely authentic, but the blend of eggplant, lemon, cumin and cinnamon is a Moroccan-inspired treat for the senses.



Moroccan Spiced Chicken and Eggplant
It isn't in the photo, but this pairs wonderfully with a side dish of roasted eggplant. Roast the eggplant in the oven while the chicken cooks, then add it to the pan a few minutes before serving to absorb the flavors.

For each serving you will need:
1-2 chicken pieces
1/2 - 1 small eggplant
1 medium onion
Juice from 1/2 a lemon (about 1.5 Tbs)

Seasoning Blend (per serving):
2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. pepper
1/2 tsp. salt


Preparation:
Rub both sides of each chicken piece with the seasoning blend. You won't use all of it at this point, but season the chicken liberally. You can do this with the skin on, or remove it. I like to remove most of the skin, but leave a little bit around the edges for flavoring. Let the chicken sit for about 10 minutes so the spices have a chance to absorb.

While the chicken is resting, turn your broiler on. Cut the eggplant(s) in half, and remove the stems. Put the eggplant cut-side-down on a baking sheet under the broiler. You'll leave it around 10-15 minutes, until the skin is puckered and wrinkly, and the eggplant is soft.

Cooking the Chicken:
As the eggplant cooks, heat a frying pan over high heat. When a few drops of water sprinkled in the pan sizzle, it's ready. Add the chicken pieces, skin side down, and brown them. As they brown, thinly slice the onion(s).

Sprinkle about half of your remaining seasoning blend into the pan, and add the onion. Stir briefly. Juice the lemon(s), and drizzle the juice evenly over the chicken and onions. Cover the pan immediately to retain moisture, and turn the heat down to medium.

Adding the Eggplant:
Check on the eggplant. When the skin is wrinkly, pull it out from under the broiler. Let it cool briefly, then peel the skin off. It should have separated from the flesh and will pull away quite easily. Throw the skin away, and cut the eggplant into small chunks.

Add the eggplant to the chicken and onions. Stir briefly, and flip the chicken pieces for even cooking. Cover the pan again, and continue cooking until chicken is well-done. Stir occasionally to prevent sticking.

To serve:
Before serving, taste the eggplant mixture and add more of the seasoning blend if desired. Serve 1-2 pieces of chicken per person, with the eggplant as a side dish.