Chicken and Vegetable Tagine

27 Jan

I came across a recipe credited to cookbook author Bruce Aidelis and made a few tweaks based on the ingredients I had at home. My recipe uses chicken breast tenderloins (the flap of meat you usually find attached to the chicken breast), which are a convenient size and come out more tender than the breast itself. The eggplant holds the tagine flavours very well.

chicken tagine


Spice Mix
1 tbsp paprika

1 tsp sea salt

1 tsp turmeric

1 tsp ground coriander

1 tsp fennel seeds

½ tsp ground cumin

½ tsp ground ginger

ground black pepper to taste

The Rest
6 tbsp olive oil

1 large onion, slivered

6 large cloves garlic, minced

1 cup cherry tomatoes (alternatively, use drained diced tomatoes)

1 cup crushed tomatoes

3 tbsp lemon juice

16 chicken breast tenderloins (or use 8 chicken legs with thighs)

1 large eggplant, cut into 1-inch cubes

1. Heat 2 tbsp oil in a large, wide pot over low heat. Cook onions and garlic, covered, until softened, stirring occasionally (~10 min.)
2. Add all the spices and stir over low heat (1 min.)

spice blend for tagine
3. Add all tomatoes, water, and lemon juice. Bring to boil (2 min.)

sauce for tagine
4. 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 (15 min.)
5. Turn chicken over and simmer until tender (~20 min.) Meanwhile, preheat oven to 400°F.
6. Toss eggplant in remaining oil. Spread on baking sheet and roast until soft and golden (~25 min.), tossing once.
7. Stir eggplant in with the chicken.

Serve on a bed of spinach, with couscous.

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