Chicken Tagine with Seven Vegetables Recipe

Name: Chicken Tagine with Seven Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 turnip; 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

Servings: persons

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 turnip
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

1
Cut chicken into serving pieces.
2
Remove backs and wings and save for soup.
3
Remove all skin and fat from chicken.
4
Heat oil in large frying pan; saute chicken in 2 batches until opaque on both sides (a few minutes).
5
Set aside.
6
Cut unpeeled eggplant into 1 inch cubes; salt for 20 minutes, then drain and rinse.
7
Heat oil in 6-8-qt Dutch oven.
8
Add onion, garlic, and eggplant.
9
Saute over low heat until onion is just tender, 5 to 10 minutes.
10
Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper.
11
Stir, bring to boil, reduce heat, and simmer 10 minutes.
12
Peel turnip; dice turnip, zucchini, carrot, and bell pepper.
13
Add dark meat and diced vegetables to Dutch oven.
14
Simmer, uncovered, 10 minutes.
15
Dice tomatoes.
16
Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid.
17
Simmer, covered, for 10 minutes more.
18
Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander.

1256

kcal

Calories

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 1/2 pounds chicken, 1 tablespoon olive oil, 1 3/4 pounds eggplant, 2 tablespoons olive oil, and more.

Yes, Chicken Tagine with Seven Vegetables 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.

That's it — enjoy your meal!

Chicken Tagine with Seven Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions