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

Related recipes