Text 10673, 76 rader
Skriven 2014-03-08 07:30:42 av Dave Drum (1:261/38)
Ärende: Chile 5666
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Chicken & Chickpea Stew
 Categories: Poultry, Vegetables, Chilies, Citrus, Curry
      Yield: 4 servings

    1/4 c  Oil
      6 cl Garlic
      3 sm Onions; quartered
      4 md Waxy-style potatoes; peeled,
           - quartered
      2    Bay leaves
      2 tb Spice Mixture (below)
           +=OR=+
      2 tb Curry powder
      1 tb Ground turmeric
      1 tb Salt; + more to taste
      4    Skinless chicken legs
      4    Skinless chicken thighs
     19 oz Can chickpeas; drained
      4    Pieces khubuz al-tannour
           - (Iraqi flat bread), naan,
           - or pita
      1    Lemon; quartered
      1 tb Dried sumac (opt)

MMMMM-----------------------SPICE MIXTURE----------------------------
  1 1/2 ts Black peppercorns
    1/2 ts Cumin seeds
    1/2 ts Coriander seeds
      2    White or green cardamom
           - pods
      2    Whole allspice berries
      2    Whole cloves
      1    Chile de árbol
    3/4 ts Dried rose petals (opt)
    1/4 ts Grated nutmeg
    1/4 ts Ground cinnamon
    1/8 ts Ground ginger
    1/8 ts Ground turmeric

  MAKE THE SPICE MIXTURE: In a skillet, toast peppercorns,
  cumin, coriander, cardamom, allspice, and cloves over
  medium heat until fragrant, about 4 minutes. Let cool;
  grind to a powder in a spice grinder along with chile and
  rose petals. Transfer spices to a bowl; stir in nutmeg,
  cinnamon, ginger, and turmeric.

  Set spice mixture aside.

  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 ½ 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.

  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.

  FROM: http://www.saveur.com

  MM Format by Dave Drum - 12 February 2014

  Uncle Dirty Dave's Archives

MMMMM

... Out of snow, you can't make cheesecake. - Jewish proverb

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 * Origin: Prism bbs (1:261/38)