Frugal Gourmet'S Chicken Tagine With Seven Vegetables Recipe

Name: Frugal Gourmet'S Chicken Tagine With Seven Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half); 3 tablespoons olive oil; 1 cup onion (diced); 3 garlic cloves (finely chopped); 1 3/4 lbs eggplants (unpeeled, and cut into 1-inch pieces); 3 cups chicken stock (fresh or canned); 1 1/2 cinnamon sticks (3-inch long); 1 teaspoon curry powder; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon fresh ground black pepper (or to taste); 1 large carrot, cut 1/2-inch dice; 1 medium zucchini, cut 1/2-inch dice; 1 medium turnip, cut 1/2-inch dice; 1/2 red bell pepper, cut 1/2-inch dice; 2 cups tomatoes, in 1/2-inch dice (Medium-ripe); 1/2 cup golden raisin; 2 tablespoons chopped fresh coriander (or 2 Tbsp chopped fresh parsley)

Servings: persons

3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half)
3 tablespoons olive oil
1 cup onion (diced)
3 garlic cloves (finely chopped)
1 3/4 lbs eggplants (unpeeled, and cut into 1-inch pieces)
3 cups chicken stock (fresh or canned)
1 1/2 cinnamon sticks (3-inch long)
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper (or to taste)
1 large carrot, cut 1/2-inch dice
1 medium zucchini, cut 1/2-inch dice
1 medium turnip, cut 1/2-inch dice
1/2 red bell pepper, cut 1/2-inch dice
2 cups tomatoes, in 1/2-inch dice (Medium-ripe)
1/2 cup golden raisin
2 tablespoons chopped fresh coriander (or 2 Tbsp chopped fresh parsley)

1
Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil.
2
Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
3
Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.
4
Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.
5
Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

1374

kcal

Calories

Fat

Carbs

189

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 18 ingredients. The key ingredients include: 3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half), 3 tablespoons olive oil, 1 cup onion (diced), 3 garlic cloves (finely chopped), and more.

Yes, Frugal Gourmet'S 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.

Frugal Gourmet'S Chicken Tagine With Seven Vegetables

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