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  • Chicken Tangine With Seven Vegetables

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    Chicken Tangine With Seven Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 lb Chicken cut into 8 pieces, with breasts cut in half
    • 3 Tbsp. Extra virgin olive oil
    • 1 c. Onion diced
    • 3 x Garlic cloves finely minced
    • 1 3/4 lb Eggplant unpeeled, and cut into 1" pcs
    • 3 c. Chicken stock fresh or possibly canned
    • 1 1/2 x Cinnamon stick - (3" long)
    • 1 tsp Curry pwdr
    • 1 tsp Grnd cumin
    • 1/4 tsp Grnd turmeric
    • 1/4 tsp Freshly-grnd black pepper or possibly to taste
    • 1 lrg Carrot cut 1/2" dice
    • 1 med Zucchini cut 1/2" dice
    • 1 med White turnip cut 1/2" dice
    • 1/2 x Red bell pepper cut 1/2" dice
    • 2 c. Medium-ripe tomatoes in 1/2" dice
    • 1/2 c. Golden brown raisins
    • 2 Tbsp. Minced fresh coriander (or possibly 2 tbspns minced fresh parsley)

    Directions

    1. Place the cubed eggplant in a colander, salt it and let it drain for 20 min. Rinse well and set aside.
    2. Remove all the skin and fat from the chicken pcs. Heat a large frying pan and add in 1 Tbsp. of the oil. Saute/fry the chicken in 2 batches till opaque on both sides (a few min). Set aside.
    3. Heat a 6- to 8-qt casserole and add in the remaining 2 Tbsp. of oil. Add in the onion, garlic and eggplant.
    4. Saute/fry over low heat till the onion is just tender, about 5 - 10 min. Add in the chicken stock, cinnamon sticks, curry pwdr, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 min.
    5. Add in the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 min.
    6. Add in the chicken breasts, tomato, raisins and 1 Tbsp. of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid.
    7. Simmer, covered, for 10 min more. Salt and pepper to taste.
    8. Serve warm in deep soup bowls on top of rice, noodles or possibly couscous, garnishing the top with the remaining coriander.
    9. Comments: I first tasted this dish at my friend Ben's Marrakesh Restaurant in Seattle. He does a fine job with his food and the place is a delight with all its formal Moroccan trappings.

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