Moroccan Turnip and Chicken Stew

  • 2 cups cooked chickpeas
  • 2 small (2 1/2 lb) chickens
  • 3 Tb butter
  • 1 Tb oil
  • 2 onions
  • 5 cups chicken stock
  • 1/2 tsp white pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp powdered saffron
  • 1/2 tsp turmeric
  • 1 lb small  turnips
  • 2 cups chopped turnip leaves and stems
  • 1/4 cup lemon juice
  • salt and freshly ground pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.

Serves 6 to 8.

From The Victory Garden Cookbook.

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