1.74 lb chicken thigh fillets
(cut into bite sized pieces)
1 tablespoon lemon juice
(wedges for serving)
Heat oil in a large soup pot over high heat. Add onion and salt and saute until limp, 3 minutes. Add all spices and saute until they release their fragrance, about 2 minutes. Add tomato paste and saute for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
Add celery, turnip and sweet potato and continue to saute until celery starts to soften, about 10 minutes.
Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
Add garbanzo beans and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
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