lunes, 25 de agosto de 2008

Mediterranean Chicken Tagine

If you like chicken your going to love this,
serves 6

1 T olive oil
1 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 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 celery (or fennel),peeled
- into 3,/4 dice
1 T lemon juice
2 T lime chutney
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned c,ut into 2 pieces
1 c chick-peas,Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley
Heat the oil in a large Tagine or 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.

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