Moroccan Chicken with Tomatoes and Eggplant | Cook Smarts

Ingredients

• 1 tsp Coriander, ground
• 1/2 tsp Salt
• 1/2 tsp Cumin, ground
• 1/2 tsp Paprika
• 1/2 tsp Turmeric, ground (opt)
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom, ground (opt)
• 1/4 tsp Red pepper flakes
• 1/4 tsp Black pepper
• 1/2 Onions, medium and red, diced
• 1 tsp Ginger, grated
• 2 tsp + 2 tsp Ras El Hanout (ingredients listed separately)
• 4 Chicken drumsticks (sub boneless chicken thighs)
• 1 lb Eggplant, cubed (Japanese or Chinese eggplant if available)
• 6 leaves Mint, thinly sliced
• 1 Tbsp + 1 Tbsp Oil, cooking
• 1 can Diced tomatoes, preferably petite-diced (14 oz / 397 g)
• 1/4 cup Stock, any type
• 1/2 cup Yogurt, plain or Greek, plus more for serving
• 3/4 cup Quinoa, uncooked
• 1 1/2 cups Stock, any type