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    You are in: Home / Recipes / Chicken in the Pot With Turnips and North African Spices Recipe
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    Chicken in the Pot With Turnips and North African Spices

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Boo Chef in West Texas's Note:

    Posting for ZWT 6 North African

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    Serves: 4


    Units: US | Metric


    1. 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. 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. 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.

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    Nutritional Facts for Chicken in the Pot With Turnips and North African Spices

    Serving Size: 1 (552 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1019.6
    Calories from Fat 562
    Total Fat 62.5 g
    Saturated Fat 17.7 g
    Cholesterol 251.4 mg
    Sodium 614.7 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 12.2 g
    Sugars 12.0 g
    Protein 68.5 g

    The following items or measurements are not included:

    fresh thyme

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