|
Chicken Tagine chicken, low-fat, moroccan, vegetables 1 tablespoon olive oil 1 large onion(s), finely chopped 3 garlic clove(s) minced (1 tbs) 2 tablespoon ginger, minced 1 1/2 teaspoon turmeric 1 1/2 teaspoon ground cumin seeds 1 1/2 teaspoon ground coriander seeds 1 cinnamon stick 6 cup (to 8 cups) chicken stock 2 tablespoon 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 parsnips, peeled cut into 3/4 dice 1/2 lb celeriac, peeled cut into 3/4 dice; sprinkled with 1 tablespoon lemon juice 1 tablespoon chopped pickled lemons (opt) 1/2 cup raisins 1 salt and pepper 2 lb chicken breasts skinned and boned c; ut into 2 pieces 1/2 cup cooked chick-peas (opt) 1/3 cup chopped cilantro or flat-leaf parsl; ey for garnish 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Bled Property - Refrigerator Water Filter - Contemporary Canvas Art - Birmingham Limos |