MOROCCAN TAGINE

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Moroccan Tagine image

This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Provided by Sassy Syrah

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

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

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