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(1)
1 hours
Prep: 30 minutes
Cook: 40 minutes
1266 calories per serving view nutrition facts
4 servings
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| 3 1/2 | pounds | chicken | |
| 1 | tablespoon | olive oil | |
| 1 3/4 | pounds | eggplant | |
| 2 | tablespoons | olive oil | |
| 1 | cup | onions | chopped |
| 3 | cloves | garlic | crushed |
| 3 | cups | chicken broth | |
| 1 1/2 | x | cinnamon sticks | |
| 1 | teaspoon | curry powder | |
| 1 | teaspoon | cumin | ground |
| 1/4 | teaspoon | turmeric | |
| 1/4 | teaspoon | black pepper | |
| 1 | each | white turnips | |
| 1 | medium | zucchini | |
| 1 | each | carrots | |
| 1/2 | each | sweet bell peppers | red |
| 3 | medium | tomatoes | |
| 1/2 | cup | raisins, seedless | |
| 1 | tablespoon | parsley leaves |
Cut chicken into serving pieces.
Remove backs and wings and save for soup.
Remove all skin and fat from chicken.
Heat oil in large frying pan; sauté chicken in 2 batches until opaque on both sides (a few minutes).
Set aside.
Cut unpeeled eggplant into 1 inch cubes; salt for 20 minutes, then drain and rinse.
Heat oil in 6-8-qt Dutch oven.
Add onion, garlic, and eggplant.
Saute over low heat until onion is just tender, 5-10 minutes.
Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper.
Stir, bring to boil, reduce heat, and simmer 10 minutes.
Peel turnip; dice turnip, zucchini, carrot, and bell pepper.
Add dark meat and diced vegetables to Dutch oven.
Simmer, uncovered, 10 minutes.
Dice tomatoes.
Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid.
Simmer, covered, for 10 minutes more.
Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander.
I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.
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| % Daily Value* | |
| Total Fat 65.0g | 100% |
| Saturated Fat 16.0g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 363mg | 121% |
| Sodium 670mg | 28% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 11.0g | 43% |
| Sugars 24.0g | |
| Protein 122.0g | 244% |
| Vitamin A | 80% | Vitamin C | 125% | |
| Calcium | 18% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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