Yield: 6 servings
|1 tablespoon||Olive oil|
|1 large||Onion(s), finely chopped|
|3||Garlic clove(s) minced (1 tbs)|
|2 tablespoons||Ginger, minced|
|1½ teaspoon||Ground cumin seeds|
|1½ teaspoon||Ground coriander seeds|
|6 cups||(to 8 cups) chicken stock|
|2 tablespoons||Lemon juice|
|½ pounds||Turnips, peeled cut into 3/4" dice|
|½ pounds||Carrots, peeled cut into 3/4" dice|
|½ pounds||Parsnips, peeled cut into 3/4" dice|
|½ pounds||Celeriac, peeled cut into 3/4" dice sprinkled with|
|1 tablespoon||Lemon juice|
|1 tablespoon||Chopped Pickled Lemons (opt)|
|Salt and pepper|
|2 pounds||Chicken breasts skinned and boned cut into 2" pieces|
|½ cup||Cooked chick-peas (opt)|
|⅓ cup||Chopped cilantro or flat-leaf parsley for garnish|
Heat the oil in a large casserole dish. Add the onion, garlic, ginger, turmeric, cumin, coriander, and cinnamon stick. Cover over medium heat for 3-4 minutes, or until the onion is soft but not brown. Add 6 cups of stock and the lemon juice, root vegetables, Pickled Lemons (if using), raisins, salt and pepper. Simmer for 20 minutes, or until the root vegetables are almost tender. Add stock as necessary to keep the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the chicken and chick-peas. Simmer for 2-3 minutes, or until cooked.
Correct the seasoning, adding salt, pepper, and lemon juice to taste.
Garnish with cilantro or parsley and serve at once.
Note: To serve as a traditional couscous, use 10 cups stock. Prepare the couscous and mound it on a platter or plates. Ladle the stew on top and serve with harissa or another hot sauce.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 131 Submitted By DIANE LAZARUS On 10-24-95