Arabian Chicken Stew
A fragrant chicken pot with pistachios and apricots: the chicken provides juicy meat. A slow‑cooked stew with a fruity note and crisp vegetables.
Ingredients
- 1.5 kg chicken thighs (6 pieces)
- 1 tsp paprika powder (rosenscharf)
- 2 tsp ground cumin
- 1 pinch ground cloves
- 1 tsp cinnamon
- 1 tsp ground ginger
- 350 g onions
- 4 Garlic cloves
- 3 tbsp olive oil
- 600 ml Poultry broth
- 0.2 g saffron strands (2 packets)
- 350 g carrots (4 pieces)
- 250 g celery stalks (3 sticks)
- 75 g dried apricots
- Salt
- Pepper
- 50 g chopped pistachios
Instructions
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1.
Wash and pat dry the thighs, remove skin. Cut the meat from the bones into pieces weighing about 30 g each.
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2.
Season the meat with the spices, mix well, cover with plastic wrap and let marinate in the refrigerator for 60 minutes.
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3.
Meanwhile peel and slice the onions into rings. Peel and mince the garlic.
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4.
Heat oil in a Dutch oven and brown the meat on all sides, then remove it from the pot.
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5.
Add onions and garlic to the pot and sauté for 3 minutes over medium heat.
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6.
Return the meat to the pot and pour in the broth.
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7.
Add saffron. Simmer on low heat for a total of 40 minutes with the lid slightly ajar so steam can escape; spoon the fond over the meat several times during cooking.
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8.
In the meantime peel, clean, halve crosswise and quarter lengthwise the carrots.
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9.
Wash, trim, unstring celery stalks and cut into 5 cm pieces. After 15 minutes of simmering, add the celery, carrots and apricots to the pot with the meat. Season the stew with salt and pepper and serve sprinkled with pistachios.
