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LOCATION: Recipes >> Casserole Recipes >> CHICKEN TANGINE

Print this Recipe    CHICKEN TANGINE

3.5 lb chicken
3 tbsp olive oil
1 cup peeled and diced yellow onion
3 cloves garlic, peeled and finely chopped
1 3/4 lb eggplant
3 cups chicken stock
1 1/2 cinnamon sticks, about 3 inches long
1 tsp curry powder
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp freshly ground black pepper
1 large carrot, cut into 1/2 inch dice
1 medium white turnip, peeled and cut into 1/2-inch dice
1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice
2 cups medium ripe tomatoes, cut into 1/2-inch dice
1/2 cup golden raisins
2 tbsp fresh coriander or chopped parsley

Cut the chicken into 8 serving pieces, with the breasts cut in half
(remove the backs and wings and save for soup).

Cut eggplant into 1-inch cubes, (do not peel), salt, and drain for
20 minutes, then rinse.

Remove skin and fat from chicken pieces. Heat a large frying pan
and add 1 tbsp 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 tbsp oil. Add the onion,
garlic and eggplant. Saute over low heat until the onion is just
tender, about 5 to 10 minutes. Add the stock, cinnamon, curry
powder, cumin, turmeric, and pepper. Stir, bring to a boil, reduce
heat and simmer for 10 minutes.

Add the dark meat along with the carrot, zucchini, turnip and red
pepper. Simmer, uncovered, for 10 minutes. Add the chicken breasts,
tomato, raisins, and 1 tbsp of 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.

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