Mediterranean chicken tagine
6 -8 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion(s), finely chopped |
| 3 | Garlic clove(s) minced (1 tbs) | |
| 2 | tablespoons | Ginger, minced |
| 1½ | teaspoon | Turmeric |
| 1½ | teaspoon | Ground cumin seeds |
| 1½ | teaspoon | Ground coriander seeds |
| 1 | Cinnamon stick | |
| 6 | 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 | Celery or fennel, peeled cut into 3/4\" dice |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Lime chutney |
| ½ | cup | Raisins |
| Salt and pepper | ||
| 2 | pounds | Chicken breasts skinned and boned cut into 2\" pieces |
| 1 | cup | Cooked chick-peas |
| ⅓ | cup | Chopped cilantro or flat-leaf parsley |
Directions
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, lime chutney, raisins, salt and pepper, and chicken pieces. 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 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.
Serve over rice or couscous, or roll in pitas.
Submitted By ROBERT WHITE On 12-13-95