Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -cut into 3/4" dice
1 lg Onion(s), finely chopped 1/2 lb Celeriac, peeled
3 Garlic clove(s) -cut into 3/4" dice
-minced (1 tbs) -sprinkled with
2 tb Ginger, minced 1 tb Lemon juice
1 1/2 ts Turmeric 1 tb Chopped Pickled Lemons (opt)
1 1/2 ts Ground cumin seeds 1/2 c Raisins
1 1/2 ts Ground coriander seeds Salt and pepper
1 Cinnamon stick 2 lb Chicken breasts
6 c (to 8 cups) chicken stock -skinned and boned
2 tb Lemon juice -cut into 2" pieces
1/2 lb Turnips, peeled 1/2 c Cooked chick-peas (opt)
-cut into 3/4" dice 1/3 c Chopped cilantro
1/2 lb Carrots, peeled -or flat-leaf parsley
-cut into 3/4" dice -for garnish
1/2 lb Parsnips, peeled

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.

Note: To serve as a traditional couscous, use 10 cups stock. Prepare
the couscous and mound it on a platter or plates. Ladle the stew on
top and serve with harissa or another hot sauce.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
131 Submitted By DIANE LAZARUS On 10-24-95

Browse by categories