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Chicken Tagine With Seven Vegetables

Chicken Tagine With Seven Vegetables recipe image
This aromatic Moroccan-inspired tagine features tender chicken pieces simmered with seven vegetables, including eggplant, turnip, zucchini, carrot, red pepper, and tomato. Warm spices like cinnamon, curry powder, cumin, and turmeric create a deep, savory broth, while sweet raisins add a contrasting note. Serve over couscous or rice for a hearty, comforting meal.
Cooking Method: , , , ,
Cuisine:
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Difficulty: Advanced
Servings: 4
Calories: 1355.0
Description
This aromatic Moroccan-inspired tagine features tender chicken pieces simmered with seven vegetables, including eggplant, turnip, zucchini, carrot, red pepper, and tomato. Warm spices like cinnamon, curry powder, cumin, and turmeric create a deep, savory broth, while sweet raisins add a contrasting note. Serve over couscous or rice for a hearty, comforting meal.
Ingredients
  • 3 1/2 pound Chicken
  • 1 tablespoon Olive oil
  • 1 3/4 pound Eggplant
  • 2 tablespoon Olive oil
  • 1 cup Onions, chopped
  • 3 cloves Garlic, crushed
  • 3 cup Stock, chicken
  • 1 1/2 sticks Cinnamon
  • 1 teaspoon Curry powder
  • 1 teaspoon Cumin, ground
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Black pepper
  • 1 medium Turnips
  • 1 medium Zucchini
  • 1 medium Carrots
  • 1/2 bell Peppers, red
  • 3 medium Tomatoes
  • 1/2 cup Raisins
  • 1 tablespoon Parsley
Directions
  1. 1
    Cut chicken into serving pieces.
  2. 2
    Remove backs and wings and save for soup.
  3. 3
    Remove all skin and fat from chicken.
  4. 4
    Heat oil in large frying pan; saute chicken in 2 batches until opaque on both sides (a few minutes).
  5. 5
    Set aside.
  6. 6
    Cut unpeeled eggplant into 1" cubes; salt for 20 minutes, then drain and rinse.
  7. 7
    Heat oil in 6-8-qt Dutch oven.
  8. 8
    Add onion, garlic, and eggplant.
  9. 9
    Saute over low heat until onion is just tender, 5-10 minutes.
  10. 10
    Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper.
  11. 11
    Stir, bring to boil, reduce heat, and simmer 10 minutes.
  12. 12
    Peel turnip; dice turnip, zucchini, carrot, and bell pepper.
  13. 13
    Add dark meat and diced vegetables to Dutch oven.
  14. 14
    Simmer, uncovered, 10 minutes.
  15. 15
    Dice tomatoes.
  16. 16
    Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid.
  17. 17
    Simmer, covered, for 10 minutes more.
  18. 18
    Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander.
  19. 19
    Sylvia's notes: I used a whole chicken and dumped everything in the crockpot, which worked fine except that the vegetables weren't done (since it cooked about 6 hours instead of the usual 10 when I use the cp on a workday), so I boiled the vegetables in the stock until they were soft.
  20. 20
    However, I was not pleased with the result, and I think it was the combination of flavors (or lack thereof) rather than the cooking method.
  21. 21
    The chicken was fine, and the broth was delicious, but the vegetables were tasteless cardboard

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1355.0kcal
% Daily Value *
Total Fat 60.6g94%
Saturated Fat 14.9g75%
Cholesterol 353.6mg118%
Sodium 378.3mg16%
Total Carbohydrate 82.3g28%
Dietary Fiber 30.9g124%
Sugars 38.8g
Protein 114.2g229%

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

Keywords: baking, black, boiling, carrots, chicken, chopped, cloves, crushed, cumin, curry, eggplant, frying, ground, main, moroccan, oil, olive, onions, parsley, pepper
Read it online: https://www.chefs-mate.com/recipe/chicken-tagine-with-seven-vegetables/