Chicken tagine with seven vegetables
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken tagine with seven vegetables
  Chicken    Vegetables    Moroccan    Poultry  
Last updated 6/12/2012 12:49:50 AM. Recipe ID 11279. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chicken tagine with seven vegetables
 Categories: Moroccan, Poultry
      Yield: 4 Servings
  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
  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
  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
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 11279 (Apr 03, 2005)

[an error occurred while processing this directive]