Mediterranean Chicken Tagine -

Mediterranean Chicken Tagine

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves (1 minced tablespoon)
2 tablespoons ginger, minced
1½ teaspoons turmeric
1½ teaspoons cumin seeds, ground
1½ teaspoons coriander seeds, ground
1 cinnamon stick
6 cups chicken stock
2 tablespoons lemon juice
½ lb turnips, peeled cut into ¾ inch dice
½ lb carrots, peeled cut into ¾ inch dice
½ lb celery or fennel, peeled cut into ¾ inch dice
1 tablespoon lemon juice
2 tablespoons lime chutney
½ cup raisins
Salt and pepper
2 lb chicken breasts skinned and boned cut into 2 pieces
1 cup chick peas, cooked
⅓ cup cilantro or chopped flat-leaf parsley

Details

Serves: 6

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, 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.

Related food category:

• Chicken