Friday, July 29, 2011

Chicken Tajine with Zucchini

It was the first nice Friday in spring - warm enough to sit on the patio for a bit after supper as the sun set, with the crazy lights attached to the fence all lit up. It was also the Friday of a very busy and taxing week at work, so I was ready to get cooking as soon as I got home. I needed to decompress.

Meredith did her own research to find a recipe that she wanted to try, and she picked a good one. John Spottiswood's chicken and eggplant tajine. John is one of the founders of Cook, Eat, Share, and is an excellent chef - I've tried his recipes before.
I didn't feel like eggplant, so I substituted zucchini, and substituted another spice (just because I didn't have it on-hand), and the result was excellent. John's choice of adding fennel seeds gave it a unique aroma.

print recipe

Chicken Tajine with Zucchini
This chicken and vegetable tajine uses fennel seeds to add a unique flavor. It's also gluten-free.
  • 4 tbsp olive oil
  • 3 cups onions, chopped
  • 2 red peppers, sliced
  • 6 garlic cloves, minced
  • 1tbsp paprika
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp coriander, ground
  • 1 tsp fennel seeds, ground
  • 1 tsp black pepper, freshly ground
  • 1 tsp cumin, ground
  • 1/2 tsp ginger powder
  • 1 tsp thyme, dried
  • 1 28oz can diced tomatoes
  • 3 tbsp lemon juice
  • 4 medium chicken breasts, cut into 1-inch pieces
  • 3 zucchini, diced into 1-inch pieces
  • 1/2 cup slivered almonds
  • 1/2 cup cilantro, chopped
1. Heat olive oil in a dutch oven over medium heat and add theonions and peppers. Saute for 2 minutes, then add the garlic. Cover and cook until onions are soft, about 8 minutes. 2. Add the paprika, salt, turmeric, coriander, fennel, pepper, cumin, ginger and thyme and 3. stir for 1 minute. 4. Add the canned tomatoes and lemon juice and bring to boil.5. Add the chicken and zucchini and stir. Bring to boil and reduce heat to medium.6. Cover, and let simmer for 25 minutes. 7. Uncover and simmer for 20 minutes. taste and add additional lemon juice, salt or pepper if necessary. 8. Serve on couscous or rice. Garnish with cilantro and almonds or simply stir in cilantro and almonds before serving (that's what I did).
Prep time: Cook time: Total time: Yield: 6 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Sounds like something I would like to try.

  2. Mmm, tajine reminds me of my days cooking in southern France. Such wonderful flavors.

  3. Flava! That sounds fantabulous...I'll take a big plate!

  4. Looks delicious, wonderful meal. Thanks for sharing with hearth and soul blog hop.

  5. I will be putting thisrecipe to use soon! My garden is producing so much squash that I am constantly looking for new ways to use it up. Thanks for sharing this delicious recipe with the Hearth and Soul Hop.

  6. @alea: although our garden doesn't grow any foods aside from some mint and herbs, a friend of ours just gave us a giant zucchini. We might be making this dish again to help us get through it!

  7. Thanks so much for sharing your recipe with me at Cast Party Wednesday. I hope you will come back tomorrow for another party filled with GREAT RECIPES!
    I hope to see you there!


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