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Ginger Chicken With Vegetables |
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Serves: 4 Print this Recipe2 onions large, peeled and julienne cut 2 carrots large, pared and julienne cut 2 celery large ribs, julienne cut 6 ginger root thin slices fresh, julienne cut 4 chicken breasts whole, skinned, boned, and cut in half 4 chicken thighs skinned and boned Salt and freshly ground pepper to taste 2 cups chicken broth 2 teaspoons cilantro minced fresh 6 juniper berries crushed 1/3 cup plain yogurt Parsley Minced fresh Cover bottom of a large heavy Dutch oven with cut vegetables and ginger. Sprinkle chicken pieces with salt and pepper; place over vegetables. Add broth, cilantro, and juniper berries; bring to boil. Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Remove chicken to heated platter; surround with vegetables. Reduce sauce over medium-high heat until thickened; adjust seasoning. Stir in yogurt. Spoon sauce over chicken pieces; sprinkle with minced parsley. Serve remainder of sauce separately. Note: Fresh ginger root and cilantro are available in most produce departments; juniper berries are obtainable in spice and seasoning section. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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