Chicken Tangine With Seven Vegetables

When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Moroccan	Frugal01	4	Servings

INGREDIENTS

3 1/2	lb	Chicken, cut into 8 pcs
		with
		Breasts cut in half
3	T	Olive oil
1	c	Onion, diced
3		Garlic cloves, finely
		chopped
1 3/4	lb	Eggplant, unpeeled and
		Cut into 1" pieces
3	c	Chicken stock, fresh or
		canned
1 1/2		Cinnamon stick -, 3" long
1	t	Curry powder
1	t	Ground cumin
1/4	t	Ground turmeric
1/4	t	Freshly-ground black pepper
		or to taste
1		Carrot, cut 1/2" dice
1		Zucchini, cut 1/2" dice
1		White turnip, cut 1/2" dice
1/2		Red bell pepper, cut 1/2"
		dice
2	c	Medium-ripe tomatoes in 1/2"
		dice
1/2	c	Golden raisins
2	T	Chopped fresh coriander
		or 2 tbspns chopped fresh
		parsley

INSTRUCTIONS

Place the cubed eggplant in a colander, salt it and let it drain for
20 minutes. Rinse well and set aside. Remove all the skin and fat  from
the chicken pieces. Heat a large frying pan and add 1 tablespoon  of
the oil. Saute the chicken in 2 batches until opaque on both sides  (a
few minutes). Set aside. Heat a 6- to 8-quart casserole and add  the
remaining 2 tablespoons of oil. Add the onion, garlic and  eggplant.
Saute over low heat until the onion is just tender, about 5  to 10
minutes. Add the chicken stock, cinnamon sticks, curry powder,  cumin,
turmeric and black pepper. Stir, bring to a boil, reduce heat  and
simmer for 10 minutes. Add the dark chicken meat along with the
carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10
minutes. Add the chicken breasts, tomato, raisins and 1 tablespoon of
the coriander, pushing down lightly to be sure the ingredients are
covered by the liquid. Simmer, covered, for 10 minutes more. Salt and
pepper to taste. Serve hot in deep soup bowls on top of rice, noodles
or couscous, garnishing the top with the remaining coriander.
Comments: I first tasted this dish at my friend Ben's Marrakesh
Restaurant in Seattle. He does a fine job with his food and the place
is a delight with all its formal Moroccan trappings.  Recipe Source:
THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992  issue - The
Springfield Union-News  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  07-12-1994
Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 710 Calories From Fat: 357 Total Fat: 40.5g Cholesterol: 139.5mg Sodium: 862mg Potassium: 1920.4mg Carbohydrates: 54.5g Fiber: 14.3g Sugar: 30.3g Protein: 39.9g