Chicken Chikh Stew
Ingredients
- 800 gChicken leg (cut in half)
- 3 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 200 gChickpea (cooked and drained)
- 3 tbspExtra virgin olive oil
- 1 tbspRas el hanout
- 1 tspturmeric
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 mlMineral water
- 1 pcFresh cilantro (chopped)
- 1 tbspSmen (fermented butter)
Method
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.
- 1
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
In the same fat, add the sliced onions. Sauté over medium heat until translucent and tender. Add the minced garlic at the end.
- 3
Add the ras-el-hanout and turmeric. Stir for one minute to toast the spices and release their essential oils without burning them.
- 4
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
Remove the lid and increase the heat. Reduce the cooking juices until syrupy and coats the spoon. Sprinkle with fresh coriander.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Tastes even better reheated the next day.
