Chicken Tagine with Seven Vegetables

⁽¹⁾

I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.

1 hours Prep: 30 minutes Cook: 40 minutes

1266 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3 1/2	pounds	chicken
1	tablespoon	olive oil
1 3/4	pounds	eggplant
2	tablespoons	olive oil
1	cup	onions	chopped
3	cloves	garlic	crushed
3	cups	chicken broth
1 1/2	x	cinnamon sticks
1	teaspoon	curry powder
1	teaspoon	cumin	ground
1/4	teaspoon	turmeric
1/4	teaspoon	black pepper
1	each	white turnips
1	medium	zucchini
1	each	carrots
1/2	each	sweet bell peppers	red
3	medium	tomatoes
1/2	cup	raisins, seedless
1	tablespoon	parsley leaves

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; sauté chicken in 2 batches until opaque on both sides (a few minutes).

Set aside.

Cut unpeeled eggplant into 1 inch 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.

Reviews

I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.
over 5 years ago by silvermarigold

-3

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Nutrition Facts

Serving Size 1032g

Amount per Serving

Calories 1266 46% of calories from fat

	% Daily Value*
Total Fat 65.0g	100%
Saturated Fat 16.0g	82%
Trans Fat 0.0g
Cholesterol 363mg	121%
Sodium 670mg	28%
Total Carbohydrate 47.0g	16%
Dietary Fiber 11.0g	43%
Sugars 24.0g
Protein 122.0g	244%

Vitamin A	80%		Vitamin C	125%
Calcium	18%		Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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