Chicken Tagine With Seven Vegetables

Name: Chicken Tagine With Seven Vegetables
Yield: 4.0
Ingredients: 3.5 pound Chicken; 1.0 tablespoon Olive Oil; 1.75 pound Eggplant; 2.0 tablespoon Olive Oil; 1.0 cup Onions; 3.0 Garlic; 3.0 cup Stock; 1.5 Cinnamon Sticks; 1.0 teaspoon Curry Powder; 1.0 teaspoon Cumin; 0.25 teaspoon Turmeric; 0.25 teaspoon Black Pepper; 1.0 Turnip; 1.0 Medium Zucchini; 1.0 Carrots; 0.5 Bell Peppers; 3.0 Medium Tomatoes; 0.5 cup Raisins; 1.0 tablespoon Parsley

Chicken Tagine With Seven Vegetables — une recette communautaire sur Potlikkr.

🍽 Pour 4.0

Ingrédients

3.5 lb Chicken
1.0 tbsp Olive Oil
1.75 lb Eggplant
2.0 tbsp Olive Oil

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Méthode (aperçu)

1
Cut chicken into serving pieces. Remove backs and wings and save for soup. Remove all skin and fat from chicken. Heat oil in large frying pan; saut� chicken in 2 batches until opaque on both sides (a few minutes). Set aside.
2
Cut unpeeled eggplant into 1" cubes; salt for 20 minutes, then drain and rinse. Heat oil in 6-8-qt Dutch oven. Add onion, garlic, and eggplant. Saut� over low heat until onion is just tender, 5-10 minutes.

Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir, bring to boil, reduce heat, and simmer 1...

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