Login to Save Like

Ingredients

• Ras-El-Hanout (common spices that are used in Morrocan cuisine)
• 2 teaspoons Garam Masala (corriander, pepper, cinnamon, cumin, cardamom)
• 1 teaspoon salt
• 1 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• This yields about two tablespoons or so.
• You can use this for the entire dish or just a little and store the rest in an airtight container.
• 3 boneless skinless chicken breasts (usually a whole chicken is used)
• 1/4 cup olive oil, plus more for cooking
• 8 oz. tomato sauce (if you have fresh tomatoes use about 3 chopped)
• 1 eggplant (one zucchini can be used)
• 10.5 oz can of chick peas
• 3/4 cup chicken broth
• 1/2 large onion chopped (about a cup and a half)
• 3 garlic cloves chopped

Description

Although I Have Eaten Moroccan Food Before, I Have Never Made It Until Now. When Something Is New For Me, I Research For Hours And Read. I Gather The "basic" Way Something Is Made…

Cook Eat Share