Chicken Loaf Tagine

Name: Chicken Loaf Tagine
Ingredients: 2 tablespoons olive oil; 1 small eggplant, peeled and cut into 1/2-inch dice (1/2 lb.); 1 medium zucchini, cut into 1/2-inch dice; 1 onion, chopped; 3 garlic cloves, minced; 1 12 lbs ground chicken; 1 cup cooked couscous; 1 cup firm white breadcrumb; 12 cup chopped flat leaf parsley; 12 cup chopped cilantro; 1 tablespoon grated fresh ginger; 2 teaspoons grated lemon peel; 2 teaspoons grated orange peel; 1 teaspoon ground cumin; 1 teaspoon salt; 12 teaspoon fresh ground pepper; 14 teaspoon cayenne; 14 teaspoon ground cinnamon; 1 egg

19 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 small eggplant, peeled and cut into 1/2-inch dice (1/2 lb.)
1 medium zucchini, cut into 1/2-inch dice
1 onion, chopped
3 garlic cloves, minced
1 12 lbs ground chicken
1 cup cooked couscous
1 cup firm white breadcrumb
12 cup chopped flat leaf parsley
12 cup chopped cilantro
1 tablespoon grated fresh ginger
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon ground cumin
1 teaspoon salt
12 teaspoon fresh ground pepper
14 teaspoon cayenne
14 teaspoon ground cinnamon
1 egg

Directions

1

Preheat oven to 350; in a big skillet, heat the oil and cook the eggplant, zucchini, onion, and garlic over med-low heat, covered, stirring occasionally, until the vegetables are very soft (12-15 minutes).
2

In a big bowl, use your hands to gently combine the chicken, couscous, bread crumbs, parsley, cilantro, ginger, lemon and orange peel, cumin, salt, pepper, cayenne, cinnamon, egg, and cooked vegetables.
3

Pat mixture into a 9x5 inch loaf pan, smoothing the top.
4

Bake about 1 hour or until loaf is firm, the top is richly browned and meat thermometer reads 160; let loaf stand in the pan for 10 minutes; then slice and serve.