Chicken Tagine with Eggplant & Olives

By cbingham

Ingredients

• 2 tbs ground cumin
• 1 tbs smoked paprika
• 1 chicken, cut into pieces
• 3 tbs EVOO
• 1 medium onion, quartered
• 2 small eggplants, quartered lengthwise
• 3 garlic cloves, slivered
• 1/3 cup pitted nicoise olives
• 1/2 cup chicken stock
• 2 tbs sherry vinegar
• S&P
• 1 tbs chopped fresh tarragon, plus a few sprigs

Details

Servings 4

Preparation

Step 1

Blend cumin & paprika and dredge chicken pieces to coat. Heat 1 tbs oil over medium-high heat and brown chicken on all sides. Remove.
Add onions & sear until browned. Remove. Lower heat to medium and add remaining 2 tbs oil. Brown eggplant on cut sides. Remove. Add garlic and olives, cook until garlic is soft the add stock and vinegar. Bring to a simmer, deglazing the pan then turn off heat. Coarsely chop the browned onions. Scatter them in a tagine then lay chicken pieces on top. Chop the eggplant into 1" cubes and toss over chicken. Pour stock mixture with olives & garlic on top. Cover tagine and cook on medium-low for 40 minutes. Remove from heat and let rest 10 minutes. Serve with rice or couscous.