All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 30, 2008  •  Visited (750)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Tagine With Seven Vegetables
What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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.

    4. Add the dark meat along with the carrot, zucchini, turnip, and red pepper. Simmer, uncovered, for 10 minutes.

    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.

    6. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing the top with the remaining coriander.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Vegetables » Turnip
    Dish » Main Courses


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy