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Name: Chicken Tangine with Seven Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb olive oil; 1 ts Curry powder; 1 ts Ground cumin; 1 3/4 lb Eggplant unpeeled, and Cut into 1" pieces; 2 c ripe tomatoes Medium, in 1/2"; 1 md Zucchini cut 1/2" dice; 1/2 Red bell pepper cut 1/2"; 1 lg Carrot cut 1/2" dice; 3 1/2 lb Chicken cut into 8 pcs; 1/4 ts Ground turmeric; Breasts cut in half; 1 c Onion diced; 1 1/2 3-inch long stick Cinnamon; 3 cloves Garlic finely chopped; 2 tb fresh coriander Chopped (or 2 tbspns chopped fresh; 1 md White turnip cut 1/2" dice; 1/2 c Golden raisins; 3 c Chicken stock fresh or; 1/4 ts Black Pepper freshly ground

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INGREDIENTS

3 tb olive oil
1 ts Curry powder
1 ts Ground cumin
1 3/4 lb Eggplant ; unpeeled, and Cut into 1" pieces
2 c ripe tomatoes ; Medium, in 1/2"
1 md Zucchini ; cut 1/2" dice
1/2 Red bell pepper ; cut 1/2"
1 lg Carrot ; cut 1/2" dice
3 1/2 lb Chicken ; cut into 8 pcs
1/4 ts Ground turmeric
Breasts ; cut in half
1 c Onion ; diced
1 1/2 3-inch long stick Cinnamon
3 cloves Garlic ; finely chopped
2 tb fresh coriander ; Chopped (or 2 tbspns chopped fresh
1 md White turnip ; cut 1/2" dice
1/2 c Golden raisins
3 c Chicken stock ; fresh or
1/4 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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 Bens 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

NOTES

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Chicken Tangine with Seven Vegetables

3 tb olive oil
1 ts Curry powder
1 ts Ground cumin
1 3/4 lb Eggplant unpeeled, and Cut into 1" pieces
2 c ripe tomatoes Medium, in 1/2"
1 md Zucchini cut 1/2" dice
1/2 Red bell pepper cut 1/2"
1 lg Carrot cut 1/2" dice
3 1/2 lb Chicken cut into 8 pcs
1/4 ts Ground turmeric
 Breasts cut in half
1 c Onion diced
1 1/2 3-inch long stick Cinnamon
3 cloves Garlic finely chopped
2 tb fresh coriander Chopped (or 2 tbspns chopped fresh
1 md White turnip cut 1/2" dice
1/2 c Golden raisins
3 c Chicken stock fresh or
1/4 ts Black Pepper freshly ground

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 Bens 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

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Nutrition

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Serving Size: 1 Serving (1258g)
Recipe Makes: 4

Calories: 1189
Calories from Fat: 604 (51%)

Amt Per Serving		% DV

	Total Fat 67.1g	89 %
	Saturated Fat 18.6g	93 %
	Monounsaturated Fat 28.7g
	Polyunsanturated Fat 14.1g
Cholesterol 304.8mg		94 %
Sodium 844.2mg		29 %
Potassium 2359mg		62 %
Total Carbohydrate 59.3g		17 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 45.8g
Protein 87.9g		126 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1189

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