Ingredients
-
1
-
1/2
-
1/4
-
1
-
1
-
1
-
4
-
2
-
1
-
3
-
1/4
-
1/4
-
1/4
-
1/8
-
1
Directions
Chicken in the Pot With Turnips and North African Spices, Posting for ZWT 6 North African, Posting for ZWT 6 North African
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Steps
|
1
Done
|
Sprinkle Chicken With Salt and Pepper. Heat Butter and Oil in 12-Inch Saut Pan Over Medium-High Heat. When Butter Foaming Subsides, Add Chicken; Saut Until Browned on Both Sides, Moving Around to Brown Evenly, 10 to 15 Minutes. Remove from Pan and Set Aside. |
|
2
Done
|
Discard All but Thin Film of Fat from Pan. Add Onion, Carrots, and Turnips; Saut, Stirring Frequently to Prevent Scorching, Until Pan Juices Evaporate, 4 to 5 Minutes. Add Garlic and Saut Until Fragrant. |
|
3
Done
|
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. |
