Morroccan Chicken Tagine
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 chicken cut up
  • 6 Tbs olive oil, divided
  • 1 red or yellow pepper diced
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • 1 Tbs papika
  • ½ tsp kosher salt
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground fennel seed
  • 1 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp red pepper flakes (optional)
  • 2 cups canned diced tomatoes (28 ounce can)
  • 1 cup chicken stock
  • 6 chopped dried apricots
  • 1 large eggplant, cut into 1 inch cubes
  • ½ cup slivered almonds
  • ¼ cup chopped parsley
  • zest of 1 lemon or 3 Tbs lemon juice
Instructions
  1. Heat 4 Tbs olive oil in heavy large pot over medium heat.
  2. Add chicken, sprinkle with salt and pepper, brown on all sides.
  3. Remove to platter.
  4. Meanwhile place cut eggplant on sheet pan toss with remaining olive oil and salt & pepper.
  5. Cook in 400 degree oven for 25 mins, until soft and brown. When done set aside.
  6. Now add pepper and onion to pot. Cover and cook until soft (about 10 mins).
  7. Add garlic, cook 1 min.
  8. Add all spices, stirring about 20 seconds until fragrant.
  9. Now add tomatoes and chicken stock and apricots, arrange chicken (dark meat) into sauce and simmer for 20 minutes.
  10. Add breasts, if using and simmer another 15 minutes.
  11. Stir eggplant into sauce and simmer 5 minutes to reheat.
  12. Turn off heat, add lemon zest, almonds and parsley.
  13. Serve over basmati rice.
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/gluten-free/morroccan-chicken-tagine/