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