Free Recipe Chicken Tangine with Seven Vegetables
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken Tangine with Seven Vegetables Recipe
3-1/2 lb Chicken; cut into 8 pcs,
-with
Breasts cut in half
3 tb Olive oil
1 c Onion; diced
3 Garlic cloves; finely
-chopped
1-3/4 lb Eggplant; unpeeled, and
Cut into 1 pieces
3 c Chicken stock; fresh or
-canned
1-1/2 Cinnamon stick -; (3 long)
1 ts Curry powder
1 ts Ground cumin
1/4 ts Ground turmeric
1/4 ts Freshly-ground black pepper;
-or to taste
1 lg Carrot; cut 1/2 dice
1 md Zucchini; cut 1/2 dice
1 md White turnip; cut 1/2 dice
1/2 Red bell pepper; cut 1/2
-dice
2 c Medium-ripe tomatoes in 1/2
-dice
1/2 c Golden raisins
2 tb Chopped fresh coriander
(or 2 tbspns chopped fresh
-parsley)
Chicken Tangine with Seven Vegetables Preparation
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. 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. 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. 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. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander. Comments: I first tasted this dish at my friend Ben”s Marrakesh Restaurant in Seattle. He does a fine job with his food and the place is a delight with all its formal Moroccan trappings. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-12-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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