Flavorful Moroccan Marinated Chicken – 30 Minute Dinner

Smoky Moroccan‑Style Seared Chicken with Eggplant Sauce

Imagine a plate piled high with tender Moroccan‑seasoned chicken, a silky smoked eggplant sauce, and a vibrant tabbouleh of kale and quinoa. The smoky, herbaceous flavors mingle with the sweet sharpness of pomegranate molasses, creating a dish that feels both comforting and adventurous.

Ingredients

• 1 kg (2.2 lb) eggplant, cut into cubes
• 100 g (3.5 oz) red onion, finely diced
• 20 g (0.7 oz) fresh ginger, minced
• 50 g (1.75 oz) olive oil
• 8 g (0.28 oz) fresh cilantro leaves
• 20 g (0.7 oz) fresh red chili, seeded and minced
• 10 g (0.35 oz) salt
• 5 g (0.18 oz) black pepper
• 3 g (0.18 oz) toasted cumin powder
• 5 g (0.18 oz) hot paprika powder
• 6 g (0.21 oz) turmeric
• 10 g (0.35 oz) garlic, crushed
• 150 g (5.3 oz) smoked eggplant puree (prepared below)
• 100 g (3.5 oz) kale‑quinoa tabbouleh (prepared below)
• 350 g (12.3 oz) boneless, skinless chicken breasts, Moroccan‑seasoned
• 10 mL (0.34 fl oz) pomegranate molasses
• 30 mL (1.01 fl oz) cooking cream
• 25 g (0.88 oz) green lime, sliced
• 20 g (0.7 oz) salted Gremier butter, diced
• 5 g (0.18 oz) Sakura spice blend (optional)

Instructions

1. Smoke the eggplant: Place whole eggplants on a grill or under the broiler until the skins are blackened and blistered. Transfer to a 180 °C oven for 5–6 min, then crush the skins with a fork to a silky puree.
2. Dice the ginger, red onion, and fresh red chili. Heat olive oil in a skillet over medium heat, sauté the ginger for 30 s, then add the onion and cook 3–4 min until translucent.
3. Add the spices—hot paprika, turmeric, toasted cumin—and cook for 1–2 min to bloom the flavors.
4. Combine the eggplant puree, minced chili, cumin, salt, and pepper; stir until well blended.
5. Pour in a splash of cooking cream and a small cube of butter; let the sauce thicken on low heat for a minute.
6. Marinate the chicken breasts with your preferred Moroccan spice mix (cumin, coriander, paprika, cinnamon, cayenne) for at least 30 min.
7. Bake the marinated chicken at 180 °C until charred and cooked through; set aside.
8. Prepare the kale‑quinoa tabbouleh: Toss chopped kale, cooked quinoa, red onion, diced tomato, sumac, lemon juice, salt, and pepper in a bowl; mix thoroughly.
9. Plate by spreading a layer of smoked eggplant sauce on the dish, arranging a fan of the tabbouleh around it, placing the seared chicken on top, drizzle with pomegranate molasses, sprinkle sumac, and garnish with grilled lime slices and fresh herbs.

Nutrition (per serving)

Calories 350 kcal | Total Fat 18 g | Saturated Fat 9 g | Carbohydrates 24 g | Protein 30 g | Sodium 560 mg