Chicken Chikh Stew

Tender chicken thighs falling off the bone, smothered in a thick, glossy spiced sauce. The deep aroma of ras-el-hanout and caramelized onions fills the air.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 756
• Protein: 45 g
• Carbs: 38 g
• Fat: 51 g

Ingredients

• 800 g Chicken leg ( cut in half )
• 3 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 200 g Chickpea ( cooked and drained )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 tsp turmeric
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 ml Mineral water
• 1 piece Fresh cilantro optional ( chopped )
• 1 tbsp Smen (fermented butter)

Instructions

1. Sear the chicken

   In a pot, heat the olive oil and smen. Sear the chicken thighs on all sides. The skin should be golden and crispy. Remove and set aside.

2. Sauté the onions

   In the same fat, add the sliced onions. Sauté over medium heat until translucent and tender. Add the minced garlic at the end.

3. Spice and toast

   Add the ras-el-hanout and turmeric. Stir for one minute to toast the spices and release their essential oils without burning them.

4. Moisten and simmer

   Put the chicken back in the pot. Add the chickpeas. Pour in water halfway up. Cover and simmer over low heat. The meat should be tender.

5. Reduce the sauce

   Remove the lid and increase the heat. Reduce the cooking juices until syrupy and coats the spoon. Sprinkle with fresh coriander.

Chef's tips

• Don't add too much water: the sauce should be short and concentrated for maximum flavor.
• If the sauce is too thin, remove the chicken and boil the liquid down rapidly.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Tastes even better reheated the next day.