Moroccan chicken tagine with eggplant, peppers, and chickpeas

Ingredients

• Cumin seed

  1 tbsp, ground or 9g

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

• Paprika

  1 tbsp or 7g

• Salt

  table

  2 tsp or 12g

• Olive oil

  1 tbsp or 14g

• Eggplant

  raw

  4 cup, cubes or 328g

• Chicken breast

  raw

  1 lb or 454g

• Onion

  canned

  2 cup, chopped or diced or 448g

• Yellow bell pepper

  sweet, raw

  12 strips or 62g

• Garlic

  raw

  1 tbsp or 9g

• Ground ginger

  1 tbsp or 5g

• Tomatoes

  canned, crushed

  1 can (15 oz) or 425g

• Chickpeas

  canned

  15 oz or 425g

• Apricots

  canned, juice pack, with skin, solids and liquids

  14 apricot half with liquid or 504g

• Tomato sauce

  canned

  1 cup or 245g

• Mint Leaf Chip Gelato

  Ciao Bella

  ¼ cup or 50g

Directions

1. To make spice mix, combine cumin, coriander, paprika, and salt in a small bowl. Place eggplant in a medium bowl; toss with 1 tsp oil and 1 tsp spice mix.
2. Preheat an oven to 425F. Line a baking pan with parchment paper. Roast eggplant, stirring once halfway through, until browned, 30-35 minutes.
3. While eggplant roasts, heat 1 tsp oil in a large saute pan over medium-high heat. Sprinkle chicken with 1 tsp spice mix and add to pan; cook until browned and cooked through, 5-7 minutes. Remove chicken to a plate; set aside. Heat remaining 1 tsp oil in same pan and add onion and pepper; cook, stirring frequently, until beginning to brown, 3-4 minutes. Stir in garlic, ginger, and remaining spice mix; cook, stirring a few times, 1 minute. Stir in tomatoes, chickpeas, apricots and tomato sauce.
4. Add reserved chicken and roasted eggplant to sauce; cover and simmer for 5 minutes for flavors to blend. Serve garnished with chopped mint.
5. Serving size: 1 cup
6. (source: https://www.weightwatchers.com/us/recipe/moroccan-chicken-tagine-with-eggplant-peppers-and-chickpeas/5b7dd34b19848305bb181d5e)