| 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 |
tb |
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 |
ts |
Curry powder |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground turmeric |
| 1/4 |
ts |
Freshly-ground black pepper; or to taste |
| 1 |
lg |
Carrot; cut 1/2" dice |
| 1 |
md |
Zucchini; cut 1/2" dice |
| 1 |
md |
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 |
tb |
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
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