Chicken In The Pot With Turnips And North African S

Name: Chicken In The Pot With Turnips And North African Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch saute pan over medium-high heat. When butter foaming subsides, add chicken; saute 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; saute, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. Add garlic and saute 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.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken In The Pot With Turnips And North African Spices falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In The Pot With Turnips And North African Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions