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Chicken Tagine with Seven Vegetables


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.











Trans-fat Free, High Fiber


3 ½ pounds chicken
1 tablespoon olive oil
1 ¾ pounds eggplant
2 tablespoons olive oil
1 cup onions
3 cloves garlic
3 cups chicken broth
1 ½ x cinnamon sticks
1 teaspoon curry powder
1 teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon black pepper
1 each turnip
1 medium zucchini
1 each carrots
½ each sweet bell peppers
3 medium tomatoes
½ cup raisins, seedless
1 tablespoon parsley leaves


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.

Sauté over low heat until onion is just tender, 5 to 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.


* not incl. in nutrient facts

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Not parsely, coriander aka cilantro or chinese parsely!

over 5 years ago

Nutrition Facts

Serving Size 1032g (36.4 oz)
Amount per Serving
Calories 107135% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 630mg 26%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 43%
Sugars g
Protein 250g
Vitamin A 76% Vitamin C 125%
Calcium 15% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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