Chicken tagine

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
1 large Onion(s), finely chopped
3 \N Garlic clove(s) minced (1 tbs)
2 tablespoons Ginger, minced
1½ teaspoon Turmeric
1½ teaspoon Ground cumin seeds
1½ teaspoon Ground coriander seeds
1 \N Cinnamon stick
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)
½ cup Raisins
\N \N 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

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