Moroccan Eggplant Tagine Food

MOROCCAN TAGINE

Moroccan Tagine image

This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Provided by Sassy Syrah

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

Heat oil in a saucepan over medium heat.
Add the onion and garlic, stirring for a few minutes until onion is translucent.
Add chicken and lightly colour, stirring. Remove from pan.
Add carrots, capsicum, and spices.
Stir dry to toast.
Once a nice aroma comes from the pan, add 1/2 cup of water.
Cook stirring occasionally for 5 minutes.
Add remaining ingredients.
Cover and simmer over a medium heat for 30 minutes until veggies are tender.
Stir frequently during cooking, to prevent catching on the bottom.
You may need to add additional water.
Serve with couscous.
NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
Make sure you rinse the excess salt off and dry well in that case.

MOROCCAN TAGINE

Moroccan Tagine image

This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.

Provided by lauralie41

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons vegetable oil
2 cups onions, chopped
2 large garlic cloves, crushed
1 cup carrot, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
1/2 cup raisins
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

Steps:

In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
Stir mixture occasionally while cooking.
Serve this stew over couscous, rice or cooked grains.

Nutrition Facts : Calories 303, Fat 4.3, SaturatedFat 0.6, Sodium 518.9, Carbohydrate 61.8, Fiber 13.6, Sugar 19.9, Protein 9.4

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

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