Spicy Masala Chicken and Moroccan Eggplant


7 skinless chicken thighs
6 tablespoons lemon juice
1 tablespoon fresh ginger root, grated
6 garlic cloves, minced
1 tablespoon dried red chili flakes
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons honey
4 tablespoons fresh cilantro, chopped
1 green jalapeno, finely chopped

Moroccan Eggplant
1 large onion cut in half and sliced thin
5 medium cloves garlic, minced
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
Several pinches of red pepper flakes
2 tablespoons turmeric
2 tablespoons garam masala
1 15oz can garbanzo beans
1 15oz can lentils
1/2 cup tomato sauce (canned or homemade)
1¼ cups + 1 Tbsp vegetable broth or chicken stock
2 tbsp chopped fresh cilantro
salt & black pepper to taste
olive oil

Wild Rice
Olive Oil


Masala Chicken

Prick the chicken thighs with a fork, rinse, pat dry and set aside in a large bowl. In a large mixing bowl, mix together the lemon juice, ginger, garlic, dried red chilies, salt, sugar, and honey. Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45 minutes. Preheat oven on broil. Place a well-seasoned cast iron pan with ridges in the oven. (if it is dry, make sure to coat the pan with olive or canola oil) Broil the chicken thighs under the preheated broiler for about 15-20 minutes turning and basting occasionally, until cooked through and browned. About 5 minutes before removing, cover chicken with sliced jalapenos and cilantro and broil until the jalapenos start to turn brown.

Moroccan Eggplant

Slice eggplant into small pieces and lay flat on a paper towel-lined pan. Salt liberally and allow to sweat for about 30 minutes. Rinse and drain. This will keep your eggplant from tasting bitter. Sauté onion in olive oil over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper and saute a few minutes more. Add eggplant, garam masala, and turmeric. Stir to mix well and saute for several minutes. Add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. Add garbanzo beans, lentils, and red chili flakes. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro

Wild Rice
Follow package instructions or

Combine 1 part rice to 3 parts water in saucepan with olive oil and salt. Bring to a boil, then cover and simmer for about 50 minutes. Let stand 10 minutes before serving.