Chicken In The Pot With Turnips And North African Spices

• 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.

chicken, salt, ground black pepper, unsalted butter, vegetable oil, onion, carrots, then, garlic, thyme, cayenne pepper, ground cumin, ground cinnamon, ground coriander, garbanzo beans

Taken from www.food.com/recipe/chicken-in-the-pot-with-turnips-and-north-african-spices-425700 (may not work)