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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Inspired by the spiced tagines of Morocco. 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 1/2 lbs ground chicken |
1 cup cooked couscous |
1 cup firm white breadcrumb |
1/2 cup chopped flat leaf parsley |
1/2 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 |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon cayenne |
1/4 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.
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