MEAL PREP: CHICKEN TAGINE WITH EGGPLANT AND CHICKPEA STEW

Written By Bernie Levv

This is one of those recipes that feels slow-cooked and cozy, but it actually comes together in under an hour. It’s packed with protein, rich in fiber, and layered with warm spices that make your kitchen smell incredible. Tender eggplant and chickpeas simmer in a rich, tomato-based sauce that’s equal parts nourishing and satisfying paired with a brothy chicken. Perfect for a weeknight dinner that feels a little elevated but still easy, perfect for meal prepping for days after.

CHICKEN TAGINE (inspired by Nargisse benkabbou)

Ingredients

For chicken -

  • 2 tbsp olive oil

  • 1 yellow onion

  • 1 1/4 lbs chicken thigh

For marinade -

  • 1/2 cup chicken or veggie stock

  • 2 tbsp olive oil

  • 1 cup finely chopped cilantro

  • zest of 1 lemon

  • 2 garlic cloves minced or pressed

  • 1 teaspoon honey

  • 1 teaspoon ground ginger

  • 1 teaspoon turmeric

  • sale and pepper to taste

  1. prep the chicken: heat oil in large pan over medium-low. Add onions, cover and leave to cook allowing onions to start sweating (about 5 minutes)

  2. Make the marinade: in a medium bowl, combine stock, oil, cilantro, lemon zest, garlic, honey, turmeric, ginger, 3/4 teaspoon salt and pepper

  3. Pour about half of the marinade into the pain with the onions, stirring to combine. Cover to cook on low, stirring periodically, until onions are soft and clear (about 10-15 min)

  4. While onions are cooking, add chicken to bowl with the remaining marinade. Cover and let sit in the fridge while the onions finish.

  5. When onions are soft and clear, add chicken and marinade into the pan. Cover and simmer over medium-low for 15-20 minutes stirring occasionally until the meat is fully cooked.

  6. Adjust taste with salt and pepper if need be.

EGGPLANT AND CHICKPEA SKILLET (by bernie levv maloney)

Ingredients -

  • 1-1.5 lb eggplant

  • Chickpeas

  • Onion

  • Garlic

  • 4 tbsp of tomato paste

  • Ground cumin

  • ground coriander

  1. Dice eggplant and sauté with a little water in a pan

  2. add minced garlic, seasoning, and tomato paste - stir in

  3. add 1/2 cup chickpeas and stir in until cooked and combined with other ingredients, about 5 minutes on medium heat

Bernie Levv
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