Chicken & Vegetable Tagine

FryBoy

New member
Another tasty spicy exotic chicken dish you might like:

Chicken & Vegetable Tagine

2 tablespoons olive oil
3 cups slivered onions
6 large cloves of garlic, minced
1 tablespoon sweet Hungarian paprika
1 teaspoon coarse (kosher) salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds
½ teaspoon ground cumin
½ teaspoon ground ginger
freshly ground black pepper, to taste
2 cups (drained) diced canned tomatoes
1 cup water
3 tablespoons lemon juice
8 chicken legs with thighs, separated and skinned
4 tablespoons olive oil
1 large eggplant, cut into 1-inch cubes
2 tablespoons chopped fresh flat-leaf parsley, divided
salt and pepper, to taste
⅓ cup slivered blanched almonds, lightly toasted

1. Heat the 2 tablespoons of oil in a large, wide pot over low heat. Cook the onions and garlic, covered, until softened, 10 to 15 minutes, stirring occasionally. Add all the spices and stir over low heat for 1 minute to mellow the flavors.

2. Add the tomatoes, water and lemon juice; bring 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. Turn chicken over and simmer until tender, about 20 minutes. Meanwhile, preheat oven to 400°F.

3. Toss the eggplant with the 4 tablespoons of oil. Spread on a baking sheet in a single layer and roast until soft and golden, about 25 minutes, tossing once.

4. Stir the eggplant and 1 tablespoon parsley in with the chicken. Season with salt and pepper. Remove to a large, shallow
 
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