domingo, 10 de agosto de 2008

Chicken Tagine

1 T olive oil1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c (to 8 cups) chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb parsnips,peeled cut into
-3/4 dice
1/2 lb celeriac peeled cut into
-3/4 dice,sprinkled with
1 T lemon juice
1 T pickled lemons (opt),Chopped
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned cut into 2 pieces
1/2 c chick-peas (opt),Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley for gar
Heat the oil in a large Tagine. 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.

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