(makes 4
servings)
You must try this one. It is
a Sephardi favorite and a
real snap to make. Celery is
used here not as garnish but
as a vegetable in its own
right, and you won't believe
the powers of seduction it
possesses.
The paring
with the earthy, humble
celery root makes for a
magical combination of
tastes.
How to Make:
Place the celery hearts,
celery root, saffron, and
turmeric in the bottom of a
wide heavy pot. Arrange the
chicken pieces on top. Add
the water and bring to a
boil over high heat.
Reduce the
heat to medium and cook,
covered, for 1 1/4 hours,
checking the pot
occasionally to make sure
the liquid has not cooked
off (if it has, just add a
little water).
Using a
slotted spoon, transfer the
chicken to a platter. If the
cooking liquid is too thin,
turn up the heat and cook
until the sauce is reduced
and thickened.
Pour the
vegetables and sauce over
the chicken and serve hot. |
