Chicken Marak

A golden-yellow broth, fragrant and steaming, where the chicken falls apart at the touch of a spoon. The vegetables are melt-in-your-mouth tender, filled with warming spice aromas.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 833
• Protein: 59 g
• Carbs: 38 g
• Fat: 42 g

Ingredients

• 1200 g Chicken thigh ( cut into pieces )
• 2 piece Onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 3 piece Carrot ( in thick slices )
• 2 piece Apium graveolens ( in chunks )
• 600 g Potato ( in large cubes )
• 3 tbsp Extra virgin olive oil
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 tsp Ginger powder
• 1.5 L Mineral water
• 30 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Hawaij for soup

Instructions

1. Sear the poultry

   Heat the oil in a cast-iron pot. Place the chicken pieces skin-side down. Let them brown without touching until the skin is crispy and releases easily. Flip to sear the other side.

2. Sauté the vegetables

   Add the onions, garlic, celery, and carrots. The vegetables should soak up the cooking fat and become translucent without burning. Scrape the bottom well to release the meat juices.

3. Spice and deglaze

   Stir in the hawaij, turmeric, cumin, and ginger. Stir for one minute to release the aromas. Pour in the mineral water until all ingredients are well covered.

4. Simmer the broth

   Add the potatoes. Cover and simmer over low heat. The broth should remain clear and just barely simmer. It is ready when the tip of a knife enters the chicken meat without resistance.

Chef's tips

• Do not remove the chicken skin before cooking; it provides body and shine to the broth.
• If you have a chicken carcass on hand, toss it into the pot to enrich the flavor.

Storage

Keeps for 3 days in the refrigerator in its broth. The flavor intensifies the next day.