Chicken Marak
Ingredients
- 1,200 gChicken thigh (cut into pieces)
- 2 pcOnion (thinly sliced)
- 3 pcGarlic (minced)
- 3 pcCarrot (in thick slices)
- 2 pcApium graveolens (in chunks)
- 600 gPotato (in large cubes)
- 3 tbspExtra virgin olive oil
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 tspGinger powder
- 1.5 LMineral water
- 30 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspHawaij for soup
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. The flavor intensifies the next day.
