Chicken Tagine With Eggplant and Olives Recipe

Name: Chicken Tagine With Eggplant and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground cumin; 1 tablespoon smoked paprika; 1 chicken, cut in 10 pieces; 3 tablespoons extra virgin olive oil; 1 medium red onion, quartered lengthwise; 2 small eggplants, about 1 pound total, quartered lengthwise; 3 garlic cloves, slivered; ⅓ cup pitted black nicoise olives; 1/2 cup chicken stock; 2 tablespoons sherry vinegar; Salt; black pepper; 1 tablespoon chopped tarragon, plus a few sprigs for garnish; Rice or couscous for serving

Servings: persons

2 tablespoons ground cumin
1 tablespoon smoked paprika
1 chicken, cut in 10 pieces
3 tablespoons extra virgin olive oil
1 medium red onion, quartered lengthwise
2 small eggplants, about 1 pound total, quartered lengthwise
3 garlic cloves, slivered
⅓ cup pitted black nicoise olives
1/2 cup chicken stock
2 tablespoons sherry vinegar
Salt
black pepper
1 tablespoon chopped tarragon, plus a few sprigs for garnish
Rice or couscous for serving

1
On a plate, blend the cumin and paprika together.
2
Dip the chicken pieces in spices to coat both sides.
3
Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides.
4
Remove.
5
Add the onions to the skillet and sear on cut sides until browned.
6
Remove.
7
Lower heat to medium and add remaining 2 tablespoons oil.
8
Lightly brown eggplant on cut sides.
9
Remove.
10
Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar.
11
Bring to a simmer, deglazing the pan, then turn off the heat.
12
Coarsely chop the browned onions.
13
Scatter them in a terra-cotta tagine or in a saute pan with a cover, then lay the chicken pieces on top.
14
Chop the eggplant in 1-inch chunks and distribute them over the chicken.
15
Pour stock mixture, with olives and garlic, on top.
16
Season with salt and pepper and scatter chopped tarragon on top.
17
Cover the tagine or pan and cook on medium-low heat for 40 minutes.
18
Remove from heat and let rest 10 minutes.
19
Garnish with tarragon sprigs and serve with rice or couscous.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 chicken, cut in 10 pieces, 3 tablespoons extra virgin olive oil, and more.

Yes, Chicken Tagine With Eggplant and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tagine With Eggplant and Olives

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