Chicken tagine with sweet potato and eggplant
Harissa-spiced chicken and winter vegetables from the tagine.
Chicken tagine with sweet potato and eggplant. Serve the tagine with boiled rice. A quick and easy recipe for a weeknight dinner.
Preparation
Halve the eggplants lengthwise. Cut them lengthwise again, then cut them into pieces. Dice the sweet potato and slice the onions. Finely chop the garlic clove.
Heat the tagine or a Dutch oven. Combine World Spice Blend - Harissa with 3 tablespoons of olive oil. Marinate the chicken drumsticks in the marinade. Heat 1 tablespoon of olive oil in the tagine, sauté the garlic, and brown the chicken on all sides over medium heat.
Add the eggplant, sweet potato, and onions. Fill the tagine with water until everything is covered. Simmer for 15 minutes. Add the cherry tomatoes and simmer for another 5 minutes.
In the meantime, cook the rice according to the instructions on the package.
After steaming, remove all the vegetables and chicken from the tagine. Reduce the sauce with the coriander leaves over high heat for about 5 minutes.
Serve the chicken with the steamed vegetables and cooked rice. Top with the sauce.
Variatietip
Je kunt deze harissa kip ook bereiden in een stoofpan, indien je geen tajine hebt.
Ingredients
- 1 kg kipdrumsticks (circa 8 stuks)
- 500 g oranje zoete aardappels
- 1 aubergine
- 250 g cherrytomaten
- 300 g zilvervliesrijst of bruine rijst
- 2 uien
- 1 teen knoflook
- 3 el World Spice Blend - Harissa
- 1 el Korianderblad
- 4 el olijfolie
Supplies
- Tagine or stewpan
