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Chicken Tagine With Seven Vegetables
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| What You Need: |
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1 chicken, about 3½ pounds, cut into 8 serving pieces, with the breasts cut in half
3 teaspoons olive oil
1 cup peeled and diced yellow onion
1 cloves garlic, peeled and finely chopped
1¾-pound eggplant, cut into 1-inch cubes, unpeeled, salted, and drained for 20 minutes, then rinsed
3 cups Chicken Stock or use canned
1½ cinnamon sticks, about 3 inches long
1 teaspoon curry powder
1 teaspoon ground cumin
¼ teaspoon turmeric
¾ teaspoon freshly ground black pepper
1 large carrot, cut into ½-inch dice
1 medium zucchini, cut into ½-inch dice
1 medium white turnip peeled and cut into ½-inch dice
1 cups medium, ripe tomatoes cut into ½-inch dice
½ cup golden raisins
2 tablespoons chopped fresh coriander or chopped parsley
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| How To Cook: |
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1. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside.
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2. 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.
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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.
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4. Add the dark meat along with the carrot, zucchini, turnip, and red pepper. Simmer, uncovered, for 10 minutes.
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5. 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. Salt and pepper to taste.
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6. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing the top with the remaining coriander.
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