Arabic chicken stew is a one pot dish with a lot of taste, and it is not complicated either
Arabic chicken stew
Arabic chicken stew has a mix of spices that gives slightly different flavours than common for Scandinavian palates. If you have been traveling in Arab countries, then I reckon you are like me – that some of the excitement is all the different flavours and spices. Last I was e.g. in Istanbul I made sure to stroll around the spice bazaar to buy different spices. However, it is easy to create authentic Arabic dishes in Scandinavia. Most of the spices and additives are available – Especially if you visit an immigrant shop. If you can’t get everything, there are often alternatives – which give almost the same taste. This is a one pot dish with a lot of taste, and it is not complicated either. A real slow food dish. For 4 people.
Large chicken (about 1.4 kg divided into 8 pieces), or 12 chicken legs
1 dl raisins
About. 1 1/2 cups of dried apricots (not the ones you find in a regular store, which are yellow and fine due to sulfur dioxide, but almost without taste)
1/2 liter of chicken stock (alternatively chicken broth or chicken stock cubes)
3 tablespoons tomato paste
2 tablespoons flour (maizena gives a more shiny sauce)
2 tablespoons lemon juice – about 1/2 lemon juice (alternatively lemon essence)
2 cloves of garlic
1 1/2 teaspoon cumin
1 1/2 teaspoon ground ginger (If fresh grate 2 tbsp)
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
A pinch cayenne pepper about 1/5 of a teaspoon
1-2 teaspoons of sugar
2 teaspoon salt
Pine nuts (can be omitted)
Fresh coriander or parsley (can be omitted)
1 tbsp Fresh mint
A little lemon juice
Salt / pepper
A little good olive oil
- Cut onions and carrots into fine slices. Put everything in a large pot with a lid that can withstand oven e.g. a Dutch ovens is perfect.
- Remove the skin from the chicken, and divide it if you are using a whole chicken. If you prefer – brown a little in a frying pan, then put them over in the pan.
- Have the chicken, raisins, and roughly cut apricots in the pan. Add about 2 teaspoons salt.
In a separate bowl:
- You pour in the chicken stock; Whisk in the tomato paste, flour, lemon juice, crushed or finely chopped garlic, and all the rest of spices.
- Pour the mixture into the pan.
- Bring to a boil. Put on the lid, and place in the oven at 120 °C for 5-6 hours. If you want faster cooking time, place oven at 160 °C for about 2 – 3 hours. Time is important for developing all the good flavours – so don’t be tempted to cut down on time, by increasing the heat even more.
Divide the tomato into boats and remove the core. Do the same with the cucumber, using a teaspoon to scrape out the kernels. This is to prevent a soggy salad, but if you want it is not necessary. Then divide tomatoes and cucumber into cubes. Finely chop some fresh mint, squeeze over a little lemon, salt, pepper, and drizzle over some olive oil. Mix well and sett a side in a cool place until serving.
Served: Sprinkle over slightly toasted pine nuts and coarsely chopped coriander. Serve with couscous or rice. In addition to salad.
Allergy: Lactose free. If you use maizena as suggested in the recipe, and serve with rice instead of couscous, you get a gluten-free dish. High FODMAP
You might want to read up a bit about spices.
Especially the cumin can sometimes be mistaken for caraway. Read more here: Cumin
Cayenne pepper is a very strong spice. Read more here: Cayenne pepper