Ingredients
-
6
-
1/2
-
1/4
-
1/2
-
1/2
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
2
-
2
-
1
-
1/4
Directions
Sephardic Chicken Stew With Artichoke and Olives, I adore this recipe, and so does the entire family Fills your house with a yummy aroma, and tastes just as good! Apart from chopping onion and parsley, there is no work to this, just let it cook in a high quality cast iron or dutch oven pot, and enjoy the beautiful results!, same question for parsley , when do you add olives the ingredient doesn’t appear in the step by step?
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Steps
|
1
Done
|
In a Cast Iron or Other Heavy Pot, Sautee Onion on Oil Until Translucent and Tender. |
|
2
Done
|
Mix Together the Allspice, Sea Salt, Hot Paprika, Turmeric, Cumins, and Garlic Powder. Dip Chicken in This Mixture. |
|
3
Done
|
When Onion Is Translucent, Add Chicken and Cook For 10minutes Until Browned on All Sides. |
|
4
Done
|
Add 3/4 Cup Water and Crystallized Ginger (if Using) and Continue Braising For 20-25minutes on Low-Medium, Mostly Covered With Lid (do not Place Lid on Tight! Steam Should Be Able to Escape). |
|
5
Done
|
Add Water (till 1/2 Way Up or So), Harissa (add Less If Prefer Less Spicy Dish), Green Peas, and Garlic Cloves. Reduce Heat to Simmer, and Stew For 30-45minutes, Until Chicken Is Soft, Sauce Has Reduced by Half, and the Smell Is Already Driving You Insane. |
|
6
Done
|
Add Artichoke Bottoms, and Sprinkle Kosher Salt Over the Top. |
|
7
Done
|
Continue Cooking on Low For Another 30minutes Until Chicken Is Very Tender, and Can Easily Fall Off the Bone (cooking Times May Differ Depending on Your Cooking Vessel). 2 Important Points: 1)don't Let the Artichoke Overcook, or It Will Be Mushy and Unappealing; 2)don't Let the Chicken Dehydrate - If You Need to Add Some More Water, Do So. |
|
8
Done
|
Enjoy Over a Bed of Couscous! |
