COOK­ING WITH RI­CARDO

StarMetro Vancouver - - DAILY LIFE -

Tagine-style Chicken with Prunes Makes 4 serv­ings In­gre­di­ents

• 1 1/2 lb (675 g) skin­less, bone­less chicken thighs

• 1 tbsp (15 ml) olive oil

• 2 red onions, thinly sliced

• 1/2 tsp ground co­rian­der

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp ground cin­na­mon

• 2 cups (500 ml) chicken broth

• 1/2 cup (100 g) par­boiled long­grain brown rice

• 1/2 cup (100 g) pit­ted prunes, halved

• 1 tbsp (15 ml) to­mato paste

• 1 small eg­g­plant, cubed

• 2 zuc­chini, diced

• 1/4 cup (10 g) pars­ley, chopped

Direc­tions

1. In a large non-stick skil­let over high heat, brown the chicken in the oil. Sea­son with salt and pep­per. Add the onion and cook for 2 min­utes. Add the spices and con­tinue cook­ing for 1 minute, stir­ring con­stantly.

2. Add the broth, rice, prunes and to­mato paste. Bring to a boil. Cover and let sim­mer over medium heat for 10 min­utes. Gen­tly stir in the eg­g­plant and cook, cov­ered, for 5 min­utes. Add the zuc­chini and con­tinue cook­ing, cov­ered, for 2 min­utes. Sea­son with salt and pep­per.

3. Let rest for 5 min­utes. Sprin­kle with the pars­ley be­fore serv­ing.

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