2 tablespoons chopped fresh coriander or chopped parsley
How To Cook:
1. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside.
2. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic, and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
3. Add the Chicken Stock, cinnamon sticks, curry powder, cumin, turmeric, and black pepper. Stir, bring to a boil, reduce heat, and simmer for 10 minutes.
4. Add the dark meat along with the carrot, zucchini, turnip, and red pepper. Simmer, uncovered, for 10 minutes.
5. Add the chicken breasts; tomato, raisins, and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more. Salt and pepper to taste.
6. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing the top with the remaining coriander.
