Chicken Tagine -

Chicken Tagine

Ingredients

2 lb chicken breasts skinned and boned cut into 2 pieces
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons ginger, minced
1½ teaspoons turmeric
1½ teaspoons cumin seeds, ground
1½ teaspoons coriander seeds, ground
1 cinnamon stick
6 cups (to 8 cups) chicken stock
2 tablespoons lemon juice
½ lb turnips, peeled cut into ¾ dice
½ lb carrots, peeled cut into ¾ dice
½ lb parsnips, peeled cut into ¾ dice
½ lb celeriac, peeled cut into ¾ dice, sprinkled with 1 tablespoon lemon juice
1 tablspoon pickled lemons (opt), Chopped
½ cup raisins
Salt and pepper
½ cup chick-peas (opt), cooked
⅓ cup cilantro or chopped flat-leaf parsley for garnish

Method

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.

Related food category:

• Chicken