Chicken and Vegetable Tagine
1.5 hr

This Moroccan dish is bursting with flavour and is an absolute must have this winter. Traditionally cooked in a Tagine (a clay vessel with a cone shaped lid), we have made it a little easier and adapted the recipe to be cooked in a Dutch oven, (you can use a large frying pan also).

A winter warming, nourishing meal that is definitely worthy of cooking to impress a crowd, yet simple enough to throw together for an easy and delicious family meal. Serve on top of your choice of steamed rice, couscous or cooked quinoa.


  1. Cut unpeeled eggplant into 1″ cubes, sprinkle generously with salt and lay out on wire rack for 20 minutes, then drain and rinse.
  2. Meanwhile cut chicken into large cubes. Heat 1 tablespoon of the olive oil in 6 – 8 litre Dutch oven and sauté the chicken until opaque on both sides (a few minutes). Set aside.
  3. Add the 2 tablespoons of olive oil and heat again in the Dutch oven, (no need to clean it, keep any chicken juices in there).
  4. Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5-10 minutes.
  5. Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir and bring to a boil. Reduce heat, and simmer 10 minutes.
  6. Peel turnip and dice the turnip, along with dicing the zucchini, carrot, and bell pepper.
  7. Add the chicken and diced vegetables to Dutch oven.
  8. Simmer uncovered for 15 minutes.
  9. Dice the tomatoes and add them to the pan along with the raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid, (adding a more liquid if necessary). Simmer covered for 15 minutes more.
  10. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing with a little fresh coriander.

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