This is a terrific make ahead tagine
1. Heat 1 tablespoons of the oil in a large, wide pot over low heat. Cook the onions first, then add garlic, covered, until softened, 10-15 minutes, stirring occasionally. Add all the spices and stir over low heat for 1 minute to mellow the flavors. If it is too dry, add a little of the reserved tomato juice
2. Add the tomatoes, water and lemon juice; bring this sauce to a boil for 2 minutes. Arrange chicken pieces in a single layer in the pot, spooning some sauce over them. Bring to a boil, reduce heat to medium-low, partially cover and simmer for 15 minutes. Add mushrooms. Turn chicken over and simmer until tender, about 20 minutes (uncovered if the sauce is too liquid). Meanwhile, preheat oven to 400F.
3. Toss the eggplant with the remaining 1 tablespoon1 of oil or spray with olive oil filled misto.. Spread on a baking sheet in a single layer and roast until soft and golden, about 25 minutes, tossing once. I do roast the eggplant before I start the chicken. It can take longer than 25 minutes.
4. Stir the eggplant and 1 tablespoon parsley in with the chicken. Season with salt and pepper (will definitely need it). Remove to a large, shallow serving bowl. Sprinkle with the almonds and remaining parsley.
Serves 8.
If the thighs are very large, use fewer than 16
Note: With 2 regular sized thighs and 1 cup ww cous cous and not counting optional nuts, a serving is a total of 10 points.
Serve with ww cous cous and salad Make ahead for better flavor (but add eggplant at end).
To prep ahead: Roast eggplant and reserve separately, cook chicken through step3, reheat at low heat, adding eggplant, a little more lemon juice, parsley and optional almonds at end.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 336 | ||
Calories from Fat: 192 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 95.8mg | 29 % | |
Sodium 108.2mg | 4 % | |
Potassium 903.4mg | 24 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 8.5g | ||
Protein 24.1g | 34 % | |
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. |
Calories per serving: 336
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