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Moroccan chicken stew
Sep. 14th, 2014 01:09 am![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxIngredients
3 lb skinless boneless chicken thighs
1.5 tsp sweet paprika
1 tsp za'atar
.5 tsp cumin
.5 tsp ground ginger
.25 tsp urfa-biber
.25 tsp ground coriander seed
.25 tsp cinnamon
2 cups + .5 cup chicken broth
1 Tbsp honey
1 lemon
2 carrots
1 small yellow onion
1 cup dried apricots
2 Tbsp fresh parsley or cilantro
2 Tbsp olive oil
1 bag slivered almonds
Salt
Pepper
Equipment
Stove (2 burners)
Oven
Measuring cups, spoons, and pitchers
Bowls of various sizes
Cutting board
Vegetable peeler
Vegetable knife
Tongs or flipper-type spatula
Large pot with lid
Large nonstick pan
Baking sheet
Aluminum foil
Instructions
0) Toast the almonds. Heat the oven to 350F. Line the baking sheet with foil and spread the almonds on it. Toast them for 10-15 minutes, checking and stirring them every 5 minutes or so, until just golden brown. Remove from the oven and set aside to cool (cooling is essential for achieving the ideal crunchy texture).
1) Mise en place. Gather your ingredients and tools. Measure all the spices into a single dish. Cut the lemon into wedges and squeeze about 1 tsp of juice from one of them. Combine the lemon juice, honey, and 2 cups chicken broth in a measuring pitcher. Peel the carrots and slice them into half-inch-thick coins. Cut off the top and bottom of the onion, halve it pole to pole, and cut into quarter-inch slices. Quarter the apricots. Chop the parsley or cilantro.
2) Cook the chicken. Heat 1 Tbsp of olive oil in the nonstick pan over medium-high heat. Add the chicken in a single layer (you may need to cook it in multiple batches) and season it with salt and pepper. Fry for 5 minutes on each side. Set the cooked chicken aside in a bowl. When all the chicken is done, simmer .5 cup chicken broth in the pan and scrape up all the tasty browned bits.
3) Cook the aromatics. While the chicken is cooking, heat 1 Tbsp of olive oil in the bottom of a large pot over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes or until the edges are browned but the pieces are still firm. Add the spices and cook for 30 seconds or until very fragrant. If the chicken isn't done cooking yet, remove the pot from the heat until the chicken is ready.
4) Start the stew. Pour the chicken broth, honey, and lemon juice into the pot. Add the chicken and any accumulated juices, plus the chicken broth you used to deglaze the pan and the pan scrapings. Bring to a boil and simmer 5 minutes. Add the carrots and apricots. Cover and simmer 10 minutes.
4.5) Optional: cut up the chicken. Remove the chicken thighs from the pot and cut them into bite-size pieces or shred them while the broth continues to simmer uncovered. Return the pieces of chicken to the pot.
5) Finish the stew. Continue simmering uncovered 5-10 minutes, until the carrots are tender and the broth has thickened slightly. Add parsley or cilantro and stir well.
6) Serve and store. Ladle the stew into bowls. Sprinkle with slivered almonds and serve with lemon wedges. The stew is very good over cous cous, or with bread for sopping. Leftovers keep in the fridge for 7 days and freeze extremely well.
3 lb skinless boneless chicken thighs
1.5 tsp sweet paprika
1 tsp za'atar
.5 tsp cumin
.5 tsp ground ginger
.25 tsp urfa-biber
.25 tsp ground coriander seed
.25 tsp cinnamon
2 cups + .5 cup chicken broth
1 Tbsp honey
1 lemon
2 carrots
1 small yellow onion
1 cup dried apricots
2 Tbsp fresh parsley or cilantro
2 Tbsp olive oil
1 bag slivered almonds
Salt
Pepper
Equipment
Stove (2 burners)
Oven
Measuring cups, spoons, and pitchers
Bowls of various sizes
Cutting board
Vegetable peeler
Vegetable knife
Tongs or flipper-type spatula
Large pot with lid
Large nonstick pan
Baking sheet
Aluminum foil
Instructions
0) Toast the almonds. Heat the oven to 350F. Line the baking sheet with foil and spread the almonds on it. Toast them for 10-15 minutes, checking and stirring them every 5 minutes or so, until just golden brown. Remove from the oven and set aside to cool (cooling is essential for achieving the ideal crunchy texture).
1) Mise en place. Gather your ingredients and tools. Measure all the spices into a single dish. Cut the lemon into wedges and squeeze about 1 tsp of juice from one of them. Combine the lemon juice, honey, and 2 cups chicken broth in a measuring pitcher. Peel the carrots and slice them into half-inch-thick coins. Cut off the top and bottom of the onion, halve it pole to pole, and cut into quarter-inch slices. Quarter the apricots. Chop the parsley or cilantro.
2) Cook the chicken. Heat 1 Tbsp of olive oil in the nonstick pan over medium-high heat. Add the chicken in a single layer (you may need to cook it in multiple batches) and season it with salt and pepper. Fry for 5 minutes on each side. Set the cooked chicken aside in a bowl. When all the chicken is done, simmer .5 cup chicken broth in the pan and scrape up all the tasty browned bits.
3) Cook the aromatics. While the chicken is cooking, heat 1 Tbsp of olive oil in the bottom of a large pot over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes or until the edges are browned but the pieces are still firm. Add the spices and cook for 30 seconds or until very fragrant. If the chicken isn't done cooking yet, remove the pot from the heat until the chicken is ready.
4) Start the stew. Pour the chicken broth, honey, and lemon juice into the pot. Add the chicken and any accumulated juices, plus the chicken broth you used to deglaze the pan and the pan scrapings. Bring to a boil and simmer 5 minutes. Add the carrots and apricots. Cover and simmer 10 minutes.
4.5) Optional: cut up the chicken. Remove the chicken thighs from the pot and cut them into bite-size pieces or shred them while the broth continues to simmer uncovered. Return the pieces of chicken to the pot.
5) Finish the stew. Continue simmering uncovered 5-10 minutes, until the carrots are tender and the broth has thickened slightly. Add parsley or cilantro and stir well.
6) Serve and store. Ladle the stew into bowls. Sprinkle with slivered almonds and serve with lemon wedges. The stew is very good over cous cous, or with bread for sopping. Leftovers keep in the fridge for 7 days and freeze extremely well.
