Ingredients

1 T olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced -tbs)
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into ¾ – dice
1/2 lb carrots,peeled cut into ¾ – dice
1/2 lb celery (or fennel),peeled -cut – into 3/4 dice
1 T lemon juice
2 T lime chutney
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and -boned c,ut into 2 pieces
1 c chick-peas,Cooked
1/3 c cilantro or, Chopped -flat-leaf parsl,ey

Cooking Instructions

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, lime
chutney, raisins, salt and pepper, and chicken pieces. 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 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: