CHICKEN IN THE POT WITH TURNIPS AND NORTH AFRICAN SPICES

By xraydj

For a versatile, nearly effortless chicken in the pot recipe, we started with a whole chicken, about 3 1/2 pounds, cut into smaller pieces. We cooked the chicken in a large, heavy skillet, browning it first in a combination of oil and butter. We sautéed the vegetables in the same skillet, then arranged them on top of the chicken so the vegetables didn’t get crushed. We cooked the combination in a small amount of liquid (stock or wine) over medium heat, basting throughout the cooking time. Pairing the chicken with delicate seasonings and vegetables, we created endless variations on this basic chicken in the pot recipe.

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 medium carrots, 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 clove garlic, 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 chickpeas, cooked, 1/2 cup cooking liquid reserved

Details

Adapted from cooksillustrated.com

Preparation

Step 1

When making this dish, be sure to place the vegetables on top of the chicken after sautéing; that way, they won't be crushed by the meat and will render their juices to the chicken. If you like, you can substitute two medium leeks for the onion in this recipe. To prepare leeks, trim the dark green leaves and root end, keeping the base intact. Quarter each leek lengthwise and rinse thoroughly. You can make this dish in a smaller sauté pan, but you will then need to brown the chicken in batches. This dish is especially nice with couscous. You can use canned, drained, and rinsed chickpeas instead of dried, substituting an equal amount of white wine or chicken broth for the chickpea cooking liquid.

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.