Side Pannel
Chicken Tagine with Seven Vegetables
Chicken Tagine with Seven Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Moroccan
Ingredients List
- 3 1/2 lb Chicken
- 1 tb Olive oil
- 1 3/4 lb Eggplant
- 2 tb Olive oil
- 1 c Onions, chopped
- 3 Garlic cloves, crushed
- 3 c Stock, chicken
- 1 1/2 Cinnamon sticks
- 1 ts Curry powder
- 1 ts Cumin, ground
- 1/4 ts Turmeric
- 1/4 ts Black pepper
- 1 Turnips
- 1 md Zucchini
- 1 Carrots
- 1/2 Bell peppers, red
- 3 md Tomatoes
- 1/2 c Raisins
- 1 tb Parsley
Directions
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 1" 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, turmeric, 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.
Sylvia's notes: I used a whole chicken and dumped everything in the
crockpot, which worked fine except that the vegetables weren't done (since
it cooked about 6 hours instead of the usual 10 when I use the cp on a
workday), so I boiled the vegetables in the stock until they were soft.
However, I was not pleased with the result, and I think it was the
combination of flavors (or lack thereof) rather than the cooking method.
The chicken was fine, and the broth was delicious, but the vegetables were
tasteless cardboard.
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 1" 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, turmeric, 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.
Sylvia's notes: I used a whole chicken and dumped everything in the
crockpot, which worked fine except that the vegetables weren't done (since
it cooked about 6 hours instead of the usual 10 when I use the cp on a
workday), so I boiled the vegetables in the stock until they were soft.
However, I was not pleased with the result, and I think it was the
combination of flavors (or lack thereof) rather than the cooking method.
The chicken was fine, and the broth was delicious, but the vegetables were
tasteless cardboard.
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