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Chicken Tagine

1 T olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c (to 8 cups) chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb parsnips,peeled cut into
-3/4 dice
1/2 lb celeriac,peeled cut into
-3/4 dice,sprinkled with
1 T lemon juice
1 T pickled lemons (opt),Chopped
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned c,ut into 2 pieces
1/2 c chick-peas (opt),Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsl,ey for gar

Heat the oil in a large casserole dish. Add the onion, garlic, ginger, turmeric, cumin, coriander, and cinnamon stick. Cover over medium heat for 3-4 minutes, or until the onion is soft but not brown. Add 6 cups of stock and the lemon juice, root vegetables, Pickled Lemons (if using), raisins, salt and pepper. Simmer for 20 minutes, or until the root vegetables are almost tender. Add stock as necessary to keep the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the chicken and chick-peas. Simmer for 2-3 minutes, or until cooked. Correct the seasoning, adding salt, pepper, and lemon juice to taste. Garnish with cilantro or parsley and serve at once.

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