3 tbsp olive or sunflower oil1 small onion, finely chopped2 stalks celery, finely chopped2 chicken breasts, diced1/2 tsp Savory Accents Harissa Paste2 cloves garlic, minced3 tsp guajillo chile powder2 tsp ground coriander1 tsp ground cumin1 tsp mild curry powder1 tsp powder or fresh ginger1/2 tsp ground cinnamon, or 1 2” cinnamon stick, whole3 – 4 medium potatoes and/or turnips, peeled and diced15 oz cooked/canned garbanzo beans15 oz crushed tomatoes8-10 cups beef or chicken stock or watersalt and pepperHarissa Paste to tasteparsley for garnish
INSTRUCTIONS:Heat 2 tbsp oil in a large stock pot over medium-low heat.
Add onion and celery and saute 5 minutes
Add chicken pieces, and harissa paste and continue to saute until cooked through, about 8 minutes, stirring frequently.
Push chicken and vegetables to edges of stock pot and add 1 tbsp oil to center of pot. Quickly add all spices and garlic and stir constantly about 20 seconds.
Add crushed tomatoes and stock and stir.
Add potatoes and turnips and garbanzo beans.
Cover and simmer about 30-40 minutes until vegetables are tender.
Add salt to taste.
Serve and garnish with parsley and fresh ground black pepper.Add more harissa paste to desired spice level.
Serve warm with bread. -Recipe submitted by Otehlia C. & MadisonEatsTours!