Ragout accompanies this Moroccan Chicken Legs Recipe that includes diced tomatoes, green olives and capers.
Moroccan Chicken Legs Recipe with eggplant-zucchini ragout is good eats for any time, any table.
Easy Chicken Recipes for Any Time, Any Occasion
3 tablespoons olive oil, divided
1 1/2 to 2 pounds chicken leg quarters
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
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 can (14 1/2 ounces) diced tomatoes with juices
1/4 cup roughly chopped pimento-stuffed green olives
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons minced 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, for 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons fat.
Add eggplant to hot pan and cook, stirring, for 5 minutes. Add remaining olive oil, along with zucchini, onion and garlic. Cook for an additional 5 minutes, stirring occasionally.
Increase heat to high; add white wine to pan, stirring to scrape up any browned bits. Add remaining ingredients, except parsley. Place chicken legs in mixture. Bring to boil, then reduce heat to medium-low. Cover and simmer for 35 to 40 minutes, or until chicken registers 170ºF with an instant-read thermometer.
To serve, place some eggplant ragout onto individual plates, top with leg quarter and sprinkle with parsley. Yields 4 servings.
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