I probably had too-high expectations for this recipe, and unfortunately it just didn't live up to them. It was good, just not stupendously excellent as I thought it will be. Reading the recipe, you will see an exquisite brew of saffron, orange juice, barberries, fennel, and chicken.
Somehow, the sum turned out less than its parts. Simmering for two hours, the chicken was extremely tender and silky.
Ingredients:
3-4 Tbsp olive oil
2 large onions or 3 small onions, roughly diced
1 large chicken, cut into 8
generous pinch of saffron threads
1 heaped tsp ground cumin
1/4 tsp ground cinnamon
juice of 2 oranges
2 cubes maggi
freshly ground black pepper
2 large fennel bulbs, topped and tailed and cut into quarters
3 Tbsp clear honey
2 large handfuls of dried barberries
Method:
Set a large saucepan over a medium heat. Fry the onions in the olive oil until they are translucent and just begin to take on a golden-brown colour around the edges.
Add the chicken pieces and coat them in the onion mixture. Cook until you get just a little colour onto the chicken.
Grind the saffron with a pestle and mortar and add it to the chicken, stirring well to ensure the chicken is evenly coated in onion and saffron. Lastly, add the cumin, cinnamon, orange juice, maggi, and a generous amount of black pepper and give everything a final stir.
Pour over just enough boiling water to cover the chicken then add the fennel quarters and honey. Cover the pan with a lid, reduce the temperature to low and simmer for 1 hour, stirring after 30 minutes or so to prevent sticking.
After the hour has passed, add the cleaned barberries and stir gently, then cover and cook for another hour. The slower and longer you cook this dish, the richer and better it will taste.
After the full 2 hours of cooking, check the chicken and fennel to ensure they are still intact and give the ingredients another careful stir. Re-cover and cook for a further 20 minutes, then serve with basmati rice and cucumber yogurt.
صحة و عافية
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