[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=””][vc_column][vc_column_text]

AUBERGINE  tagine

[/vc_column_text][vc_separator type=”transparent” border_style=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=””][vc_column width=”2/3″][vc_single_image image=”509″ img_size=”full” qode_css_animation=””][vc_separator type=”transparent” border_style=””][vc_row_inner row_type=”row” type=”full_width” use_row_as_full_screen_section_slide=”no” text_align=”left” css_animation=””][vc_column_inner width=”2/3″][vc_gallery type=”image_grid” images=”375,337,388″ column_number=”3″ grayscale=”no” space_between_images=”yes”][/vc_column_inner][vc_column_inner width=”1/3″][/vc_column_inner][/vc_row_inner][vc_separator type=”transparent” border_style=””][vc_column_text]

Directions

[/vc_column_text][vc_separator type=”transparent” border_style=””][vc_column_text]

Pre-heat over to 350 degrees. Heat olive oil in a 8-qt Dutch oven over medium high heat. Season chicken with salt and pepper, add to pot and cook, turning until browned, 12-15 minutes. Transfer chicken to a plate. Next, add your onions to the pot, cook until golden. Add all your spices; cook for 2 minutes. Return chicken to pot with stock, bring to a boil. Transfer chicken to the oven covered and cook until chicken is tender, 35-40 minutes. Half-way through, stir in olives, butter, parsley, cilantro, and preserved lemons into the pot and allow to cook remaining time. It’s a magic carpet ride for the senses!

[/vc_column_text][vc_separator type=”transparent” border_style=””][vc_separator type=”transparent” border_style=””][qbutton size=”small” target=”_blank” font_weight=”” hover_animation=”move_icon” text=”download recipe” border_radius=”4″ background_color=”#dd9933″ hover_background_color=”#f5d682″ link=”https://farrellmason.com/wp-content/uploads/2016/08/BH_aubergine.pdf”][vc_separator type=”transparent” border_style=””][/vc_column][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1470967402303{padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-radius: 5px !important;}”]

1 red onion, roughly sliced

2 cloves of garlic, peeled and finely chopped

3 sticks of celery, diced

1 tsp. cumin

1 tsp. turmeric

1 1/2 tsp cinnamon

3 large or 5 small eggplant, cut into 1 inch cubes (dust with salt, set aside to sweat for 10-15 minutes, then rinse)

1 can of whole plum tomatoes

1 can chickpeas (drained and rinsed)

4 cups of chicken or vegetable stock

10 apricots, chopped

1 sweet potato, chopped into 1 inch cubes

Salt & Pepper

1 cup of mint, chopped

1 cup of cilantro, chopped

1 cup of Italian parsley, chopped

Greek yogurt to garnish

[/vc_column_text][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=””][vc_column][vc_separator type=”transparent” border_style=””][vc_separator type=”transparent” border_style=””][/vc_column][/vc_row]