Tagine of Chicken with TurnipsPrep: 30 min Cook: 90 min Servings: 4by John Spottiswood300 recipes>
This is a wonderful recipe we made for a large group last night. I doubled the recipe below...but provide this as guidance for a normal night's meal. Every single guest had a second helping, so I know they liked it! Pretty easy to make too.
- 2 1/2 pounds chicken thighs, skin removed
- Salt & freshly ground pepper
- 2 cups couscous
- 2 1/2 cups chicken stock
- 1 tbsp Olive oil
- For the Stock:
- 14 oz can chick peas (garbanzo beans)
- 1/8 cup olive oil
- 2 medium onions peeled and quartered
- 2 thyme sprigs, or 1/2 tsp dried thyme
- 3 large garlic cloves peeled
- 4 small turnips peeled and cut in half (can substitute other root vegetables or potatoes, but turnips are delicious)
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne
- 1 tsp ground cinnamon
- 1 tsp sugar
- 1 tsp salt
- 1 pinch powdered saffron
- 2 tbsp tomato paste
- 1 green pepper cut into lengthwise strips
- 1/2 cup chopped cilantro
- 1/2 cup chopped flat leaf parsley (or an extra 1/2 cup cilantro)
- For the sauce (optional):
- 2 tsp tomato paste
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 1/4 tsp ground ginger
- Season the chicken with salt and pepper. Drain the chickpeas and rinse then, and put the chicken, chick peas, and all stock ingredients except the bell pepper and fresh cilantro/parsley into a large pot. Add 2 1/2 pints of water and bring to a boil. Reduce heat, cover, and simmer for 60 minutes.
- Add the bell pepper and chopped herbs and simmer for another 30 minutes.
- At this point, I added about 2 tablespoons of roux to thicken the sauce. (Mix 1 tbsp of butter and 2 tbsp of all purpose flour and stir into the tagine until dissolved).
- While stew is finishing, bring two 1/2 cups of chicken stock to a boil in a saucepan. Remove from heat. Add 1 Tbsp olive oil and two cups of cous cous. Stir with a fork and cover. Let sit for 5 minutes. Then remove lid and fluff cous cous with a fork.
- Mix the sauce ingredients with about 1 1/4 cups of the stock from the chicken.
- Serve the chicken and vegetables on a bed of cous cous with the sauce on the side to be added as desired.
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