Recipe
Moroccan Chicken Tagine
Posted by : unknown
Preparation time : 40 Min
Cooking time : 1 Hrs 0 Min
Level of difficulty : Medium
Ingredients
4 servings
- 3 1/2 pounds Chicken
- 1 tablespoon Olive oil
- 1 3/4 pounds Eggplant
- 2 tablespoon Olive oil
- 1 cup Onions, chopped
- 3 Garlic cloves, crushed
- 3 cup Stock, chicken
- 1 1/2 Cinnamon sticks
- 1 teaspoon Curry powder
- 1 teaspoon Cumin, ground
- 1/4 teaspoon Black pepper
- 1 Turnips
- 1 medium Zucchini
- 1 Carrots
- 1/2 Bell peppers, red
- 3 medium Tomatoes
- 1/2 cup Raisins
- 1 tablespoon Parsley
Preparation
Cut chicken into serving pieces. Remove backs and wings and save for soup. Remove all skin and fat from chicken.
Heat oil in large frying pan; saute chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Cut unpeeled eggplant into cubes; salt for 20 minutes, then drain and rinse.
Heat oil in 6-8-qt Dutch oven. Add onion, garlic, and eggplant. Saute over low heat until onion is just tender, 5-10 minutes. Add stock, cinnamon, curry powder, cumin and black pepper. Stir, bring to boil, reduce heat, and simmer 10 minutes.
Peel turnip; dice turnip, zucchini, carrot, and bell pepper. Add dark meat and diced vegetables to Dutch oven. Simmer, uncovered, 10 minutes. Dice tomatoes. Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid. Simmer, covered, for 10 minutes more.
Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander.
