To my delight, this stew turned out better than my initial aspirations for it. It had a depth and complexity I did not anticipate. The stew has a sourness that is mellowed out by the sweetness of the prunes and carrots. Add a dash of saffron, and you're golden.
The actual stew will not thicken up much, although reduced, and will remain something of a broth. This won't matter though because it is served over a bed of rice, and moistens it just enough to render it a scrumptious meal.
Ingredients:
1 (1.4kg) chicken, cut into 8
1 onion
4 garlic cloves
1 tsp turmeric
1 cup prunes
500g carrots
1 Tbsp sugar
1 tsp cinnamon
1/2 cup lemon
3 Tbsp brewed saffron
salt & pepper
olive oil
Method:
Small dice onion and sauté in olive oil until just golden. Add minced garlic and turmeric. Continue sautéing for a couple of more minutes.
Add chicken pieces; season with salt and pepper. Sauté chicken for about 3 to 4 minutes on each side.
Add 2 cups of water and prunes. Cover and cook for 40 minutes on medium low.
In the mean time sauté carrots in some olive oil for about 2 minutes. Season carrots with salt then add sugar and cinnamon and continue sautéing for 1 more minute.
Add brewed saffron to the cooked chicken. Add lemon juice.
Add sautéed carrots to the pot, cover, and cook for 20 to 30 minutes longer. Adjust seasoning if needed.
Serve over a bed of rice and sprinkle with barberries (optional).
صحة و عافية
No comments:
Post a Comment