Chicken Tangine

This is another recipe from Mom (she found it in Healthy Cook by Kate Sherwood in Nutrition Action Healthletter, Sept 2010). I was in a rush so I didn't change it all (well, I used 3 carrots instead of 2, but mine were kinda shrimpy). There were some things I did think about changing, but I'm glad I tried it out as written first.

Ingreduents:

2 lbs	chicken breast, cut into large cubes
3	carrots, chopped
2	zucchini, chopped
1	small onion, chopped
1 tsp	turmeric
1 tsp	ground cumin
1 tsp	paprika
0.25 tsp	ground cayenne pepper
0.25 tsp	cinnamon
6 cups	broth (I used vegetable bullion)
1 can	diced tomatoes
	olive oil

Procedure:
Cook the chicken in some olive oil until it's done on the outside. Add spices and stir for a minute or two. Add all other ingredients. Simmer for about half an hour. Serve with a lot of bread, the crustier the better. Serves 6-8, depending on how much you like bread.

This recipe is great. It's very easy and has a lot of flavor to it. There's a good amount of kick in the broth which does not diminish when reheated days later. The one thing I didn't like is that it's too... soupy. The vegetables seem lonely since there's just so much broth.

I think next time I'll try adding some chickpeas. Alternatively, some brown rice could go in. I would add it dry and then let it soak up the broth instead of making it with water. I thought about potatoes but I think they would gum up the broth. Pasta was another option as well -- probably little spirals -- but that seems weird.


Yeah, I'm not sure. I kinda forgot to take a picture until after we packed up the leftovers.