Thursday, 12 November 2009
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Recipe: Spiced Chicken and Chickpea Stew
This is a guest post from Spork or Foon?
In my pre-cooking days, I was not a big fan of flavor. I ate dry cereal (Lucky Charms, no matter the age, thankyouverymuch), turkey and cheese (one slice each) sandwiches on whole wheat with relish (still do, no shame in that), and any kind of pasta with minimal sauce. And cookies, of course (of course).
Little did I know that I just needed to come to my senses. Maybe it's because I cook, maybe because my palatte is more refined, or maybe I just realized that one can't go through life eating dry sandwiches with relish and Lucky Charms marshmallows, as much as I tried.
But it happened. I love food that is packed with flavor. So when I received my daily (weekly? I can't keep track) email from Saveur Magazine for quick weeknight dinners, I immediately headed off to the supermarket to make this dish. And quick it was. It takes about 30 minutes to throw together, and luckily, I had all of the spices on hand to make the frangrant, complex Iraqi spice mix that is suggested for the dish (you can use curry powder if you don't have all of the ingredients for the spice mix).
No tricky or complicated methods here. Just simple cooking to create a delicious stew of fall-off-the-bone chicken, tender potatoes, firm chickpeas, and a deliciously flavorful broth.
You don't even need to be a Scorpio to enjoy the dish. But if you want to fly around the streets with a killer tail, you'll have to have been born between October 23 and November 23. Sorry.
Ingredients:
- 1⁄4 cup canola oil
- 6 cloves garlic
- 3 small onions, quartered
- 4 medium waxy-style potatoes, peeled and quartered
- 2 bay leaves
- 2 tbsp. Spice Mixture or curry powder
- 1 tbsp. ground turmeric
- 1 tbsp. kosher salt, plus more to taste
- 4 skinless chicken legs (about 1 lb.)
- 4 skinless chicken thighs (about 1 lb.)
- 1 19-oz. can chickpeas, drained
- 4 pieces khubuz al-tannour (Iraqi flat bread),
- naan, or pita
- 1 lemon, quartered
Directions:
1. Heat oil in a 6-qt. pot over medium-high heat. Add garlic, onions, potatoes, bay leaves, spice mixture, turmeric, and salt. Cook, stirring and scraping bottom of pot occasionally, until onions and potatoes are golden, about 10 minutes. Add chicken and 3 1⁄2 cups water; stir to combine. Bring to a boil over high heat, reduce heat to medium, and simmer, uncovered, until chicken is tender and cooked through, 20–25 minutes.
2. Add chickpeas; cook for 5 minutes more. Taste the stew and season with more salt, to taste. Line 4 bowls with torn pieces of the flat bread. Ladle stew over bread. Squeeze a wedge of lemon over each bowl and sprinkle with sumac.
SERVES 4
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About the Author
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- From: sporkorfoon
- Name: sporkorfoon
- About Me: I grew up in Franklin Square, NY (aka Long Island) and attended Syracuse University where, in 2003, I received my BFA in Acting with a minor in Nintendo’s 1990 classic, Dr. Mario. My hobbies include playing the piano, cooking and baking, and then going to the gym to work off the calories. I currently live with my boyfriend Jack and my dog, a gorgeous Australian Shepherd named Remy right outside of Washington, DC. I began cooking in a tiny little kitchen in my apartment on 68th and Madison in New York. The apartment was a 400 square foot 1 bedroom in fifth floor walk-up. The kitchen was roughly 4'x6' (no joke) with an oven that burned anything after 10 minutes and stove burners that would sear the countertop because the flame would shoot out from under the pan -- if the flame even ignited in the first place. There were only two cabinets to for food so we had to keep our dinnerware in the living room and there was no counter space, so I did most of my prep work on a dresser in t
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Comments (5)
I'm not a big fan of curry until recently when my friend's aunt (a professional chef) made some chicken curry over rice for us. It was delish!!!
I will definitely add this recipe to my ever growing list of "things to cook."
Thank you for sharing it.
Oh I love curry especially when it's pipping hot and soooo delicious! I could eat with rice on a banana leaf and using my hand to scoop up the food.
That's a great spice mix. I can imagine how this dish tastes, it reminds me actually of a more North African flavor profile than a middle-eastern/ south-Asian one; though I can see the cultural lines blurring in the middle here.
This is a dish that would definitely improve using Tagine style cooking, even :)
This curry different from the version I am used to.
I love this spice mixture, which reminds me, I need to buy a spice rack.