Chicken In The Pot With Turnips And North African Spices

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 carrots, med. halved crosswise then halved or quartered lengthwise depending on thickness
• 2 turnips, sliced 1/4-inch thick, then cut into 1/2-inch strips
• 1 medium garlic clove, minced
• 3 sprigs fresh thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground coriander
• 1 cup dried garbanzo beans, cooked, 1/2 cup cooking liquid reserved

Recipe

• 1 sprinkle chicken with salt and pepper. heat butter and oil in 12-inch sauté pan over medium-high heat. when butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. remove from pan and set aside.
• 2 discard all but thin film of fat from pan. add onion, carrots, and turnips; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. add garlic and sauté until fragrant.
• 3 return chicken and accumulated juices to pan, moving vegetables to top. add thyme sprigs, spices, chickpeas, and reserved chickpea cooking liquid; bring to boil. lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. place portion of chicken on each plate; top with vegetables. ladle juices over both chicken and vegetables and serve immediately.