"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Tanjine Recipe

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This recipe for Chicken Tanjine, by , is from Dining out, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken Sourisseau


2 lb ground chicken (can use finely chopped thighs)
1 eggplant, chopped
1 zucchini, chopped
1 red onions, chopped
1 c. dried apricots
1/2 c. blanched almonds
14 oz. chicken broth
2 T chopped garlic
2 T lemon juice
2 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cloves

Brown chicken and set in colander to drain
Saute onions and garlic in a bit of olive oil until tender.
Add spices to onion and stir well.
Add eggplant, zucchini, apricots, almonds, lemon juice and broth to onions and simmer covered for 15 minutes
Add chicken and simmer uncovered for 10 minutes
Dehydrate at 145 F (65 C) until dry
Add 1-1/2 c. dry couscous when packaging

To rehydrate, cover with 1 inch of boiling water and keep warm for 15 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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