Zesty Chicken Tagine
with Zucchini, Eggplant & Chickpeas
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Imagine yourself on the mountains of Morocco, settling in for a homemade meal. That’s the inspiration for this chicken stew, with its warm spices and flashes of lemon. It’s bursting with bite-size veggies: zucchini, eggplant and chickpeas, plus hints of roasted pepper.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Eggplant
- 2 Garlic cloves
- 1 Lemon
- 1 Green zucchini
- 15ml Ajvar (roasted red pepper spread)
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 398ml Chickpeas (canned)
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Sulphites
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
20 g
Saturated Fat
3 g
Sodium
990 mg
Total Carb
79 g
Sugars
11 g
Protein
56 g
Fibre
28 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 7 to 9 min., until partially cooked.
Mise en place
- Meanwhile, medium-dice the zucchini; season with S&P.
- Roughly chop the garlic.
- Drain and rinse the chickpeas.
- Zest the lemon; juice ½ and quarter the remaining ½.
Finish the vegetables
- When the eggplant is partially cooked, add the zucchini and roast, 7 to 9 min., until browned and tender.
Start the tagine
- Meanwhile, pat the chicken dry; rub with the spices, garlic and a drizzle of oil.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. per side, until lightly browned.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, ajvar and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer, cover and cook, 4 to 6 min., until the chicken* is cooked through.
Finish the tagine
- To the pan, add the chickpeas, lemon zest and lemon juice.
- Cook, stirring often, 1 to 2 min., until warmed through.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the vegetables between your plates.
- Top with the tagine.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
