Chicken Tagine With Eggplant and Olives

By Florence Fabricant

Chicken Tagine With Eggplant and Olives
Melina Hammer for The New York Times
Total Time
1½ hours
Rating
4(186)
Comments
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Priorat, near the Mediterranean coast of Spain and a stone’s throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the food alongside must take no prisoners.It would have been simple enough to sear some rib-eyes, lamb chops or lusty sausages. But I looked across the Mediterranean to North Africa and came up with a tagine in which chicken is coated with robust spices and becomes more than mere white noise. Eggplant and olives round out the dish, and a splash of sherry vinegar brightens the sauce.If you have yet to equip your kitchen with a genuine terra-cotta tagine, you can cook the dish in a covered sauté pan or a fancy-pants tagine of enameled cast iron.

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Ingredients

Yield:4 servings

    For the Chicken Tagine With Eggplant and Olives

    • 2tablespoons ground cumin
    • 1tablespoon smoked paprika
    • 1chicken, cut in 10 pieces
    • 3tablespoons extra virgin olive oil
    • 1medium red onion, quartered lengthwise
    • 2small eggplants, about 1 pound total, quartered lengthwise
    • 3garlic cloves, slivered
    • ⅓cup pitted black niçoise olives
    • ½cup chicken stock
    • 2tablespoons sherry vinegar
    • Salt
    • black pepper
    • 1tablespoon chopped tarragon, plus a few sprigs for garnish
    • Rice or couscous for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

908 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 11 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 61 grams protein; 1241 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Chicken Tagine With Eggplant and Olives

    1. Step 1

      On a plate, blend the cumin and paprika together. Dip the chicken pieces in spices to coat both sides. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides. Remove.

    2. Step 2

      Add the onions to the skillet and sear on cut sides until browned. Remove. Lower heat to medium and add remaining 2 tablespoons oil. Lightly brown eggplant on cut sides. Remove. Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar. Bring to a simmer, deglazing the pan, then turn off the heat.

    3. Step 3

      Coarsely chop the browned onions. Scatter them in a terra-cotta tagine or in a sauté pan with a cover, then lay the chicken pieces on top. Chop the eggplant in 1-inch chunks and distribute them over the chicken. Pour stock mixture, with olives and garlic, on top. Season with salt and pepper and scatter chopped tarragon on top. Cover the tagine or pan and cook on medium-low heat for 40 minutes. Remove from heat and let rest 10 minutes. Garnish with tarragon sprigs and serve with rice or couscous.

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Ratings

4 out of 5
186 user ratings
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Comments

Ann

This needs something, maybe more vinegar or some lemon. I would add more eggplant.

Cary

Wonderful recipe! I used 2/3 cup kalmata olives instead of nicoise and wine instead of sherry vinegar.

Lee

I added a medium zucchini, sliced, and about a pint of mixed cherry and grape tomatoes, I also included more garlic and cumin than was called for and about a teaspoon of oregano and a dash of cinnamon.

Lynne O.

Good as is, but could use something bright like preserved lemon. It made me think of unsweetened chicken Marbella. I made mine in a Dutch oven with boneless thighs and breasts (the thighs were better), 2 Japanese eggplants, and no tarragon. Simplified the recipe by chopping the eggplant and onion before cooking. I’ll definitely make again, serving with chickpeas or rice.

Louise

As is, lushous!

Gaby

I felt it would be better adding another vegetable maybe zucchini. But it was nice. Served it with couscous salad.

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