Chicken, Chickpeas, and Turnips

From The Victory Garden Cookbook by Marian Morash
serves 6-8

Ingredients:
  • 2 cups cooked chickpeas
  • 3 Tbsp butter
  • 1 Tbsp oil
  • 2 onions
  • 5 cups chicken stock
  • ½ tsp white pepper
  • ¼ tsp ground ginger
  • 1/8 tsp powdered saffron
  • ½ tsp turmeric
  • 1 ½-2 lb small whole peeled turnips (if larger, cut into 1 ½ inch chunks)
  • 2 cups chopped young turnip leaves and stems (or spinach or mustard greens)
  • ¼ cup lemon juice
  • Salt and freshly ground pepper
  • Chopped parsley (optional)
Method:
    Rinse chickpeas in water and rub lightly to remove their 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 2 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 chicken and turnips in the sauce. Garnish with parsley if desired. Serves 6-8.

    Try using different legumes, such as kidney beans or lentils.

Did you know?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"No occupation is so delightful to me as the culture of the earth, no culture comparable to that of the garden."
~Thomas Jefferson
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