Moroccan Tagine

Name: Moroccan Tagine
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tsp vegetable oil; 2 cup chopped onions; 2 garlic cloves; 2 boneless skinless chicken breasts; 1 cup carrot; 1 large red capsicums; 1 tsp ground cumin; 0.5 tsp ground allspice; 0.5 tsp ground ginger; 0.5 tsp turmeric; 0.25 tsp cinnamon; 0.25 tsp salt; 0.25 tsp cayenne; 1 cup water; 1 medium eggplant; 0.5 cup raisins; 1 can chickpeas (400 g); 0.5 cup dried apricot

Chicken, aubergine and carrot simmered on the stove and spiced with cumin and allspice. Serve with couscous.

50 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: medium

1
Heat oil in a saucepan over medium heat. Add the onion and garlic, stirring for a few minutes until onion is translucent.
2
Add chicken and lightly colour, stirring. Remove from pan. Add carrots, capsicum, and spices.
3
Stir dry to toast. Once a nice aroma comes from the pan, add 1/2 cup of water. Cook stirring occasionally for 5 minutes.
5 min
4
Add remaining ingredients. Cover and simmer over a medium heat for 30 minutes until veggies are tender.
30 min
5
Stir frequently during cooking, to prevent catching on the bottom. You may need to add additional water.
6
Serve with couscous. NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
7
Make sure you rinse the excess salt off and dry well in that case.