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Ингредиенты
- 3 1/2 lb Chicken cut into 8 pieces, with breasts cut in half
- 3 Tbsp. Extra virgin olive oil
- 1 c. Onion diced
- 3 x Garlic cloves finely minced
- 1 3/4 lb Eggplant unpeeled, and cut into 1" pcs
- 3 c. Chicken stock fresh or possibly canned
- 1 1/2 x Cinnamon stick - (3" long)
- 1 tsp Curry pwdr
- 1 tsp Grnd cumin
- 1/4 tsp Grnd turmeric
- 1/4 tsp Freshly-grnd black pepper or possibly to taste
- 1 lrg Carrot cut 1/2" dice
- 1 med Zucchini cut 1/2" dice
- 1 med White turnip cut 1/2" dice
- 1/2 x Red bell pepper cut 1/2" dice
- 2 c. Medium-ripe tomatoes in 1/2" dice
- 1/2 c. Golden brown raisins
- 2 Tbsp. Minced fresh coriander (or possibly 2 tbspns minced fresh parsley)
Инструкции
- Place the cubed eggplant in a colander, salt it and let it drain for 20 min. Rinse well and set aside.
- Remove all the skin and fat from the chicken pcs. Heat a large frying pan and add in 1 Tbsp. of the oil. Saute/fry the chicken in 2 batches till opaque on both sides (a few min). Set aside.
- Heat a 6- to 8-qt casserole and add in the remaining 2 Tbsp. of oil. Add in the onion, garlic and eggplant.
- Saute/fry over low heat till the onion is just tender, about 5 - 10 min. Add in the chicken stock, cinnamon sticks, curry pwdr, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 min.
- Add in the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 min.
- Add in the chicken breasts, tomato, raisins and 1 Tbsp. of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid.
- Simmer, covered, for 10 min more. Salt and pepper to taste.
- Serve warm in deep soup bowls on top of rice, noodles or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 827g | |
| Recipe makes 4 servings | |
| Calories 802 | |
| Calories from Fat 367 | 46% |
| Total Fat 40.95g | 51% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.38g | |
| Cholesterol 203mg | 68% |
| Sodium 523mg | 22% |
| Potassium 1723mg | 49% |
| Total Carbs 37.69g | 10% |
| Dietary Fiber 10.6g | 35% |
| Sugars 20.58g | 14% |
| Protein 72.35g | 116% |
