Chicken Tangine With Seven Vegetables Recipe - Cooking Index

Ingredients

• 3 1/2 lbs / 1589g / 56oz Chicken - cut into 8 pcs, with Breasts cut in half
• 3 tablespoons / 45ml Olive oil
• 1 cup / 62g / 2.2oz Onion - diced
• 3 Garlic cloves - finely chopped
• 1 3/4 lbs / 794g / 28oz Eggplant - unpeeled, and Cut into 1" pieces
• 3 cups / 711ml Chicken stock - fresh or canned
• 1 1/2 Cinnamon stick - (3" long)
• 1 teaspoon / 5ml Curry powder
• 1 teaspoon / 5ml Ground cumin
• 1/4 teaspoon / 1.3ml Ground turmeric
• 1/4 teaspoon / 1.3ml Freshly-ground black pepper - or to taste
• 1 teaspoon / 5ml Carrot - cut 1/2" dice (large)
• 1 teaspoon / 5ml Zucchini - cut 1/2" dice (medium)
• 1 teaspoon / 5ml White turnip - cut 1/2" dice (medium)
• 1/2 Red bell pepper - cut 1/2" dice
• 2 cups / 125g / 4.4oz Medium-ripe tomatoes in 1/2" dice
• 1/2 cup / 80g / 2.8oz Golden raisins
• 2 tablespoons / 30ml Chopped fresh coriander (or 2 tbspns chopped fresh parsley)