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extra-virgin olive oil chicken salt onion cinnamon turmeric ground ginger orange-fleshed sweet potatoes generous chicken stock
Viewed: 41 - Published at: 6 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 6 to 8 chicken legs and/or thighs, skinned
- Salt and freshly ground pepper
- 1 onion, chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 3/4 teaspoon ground ginger
- 1 pound orange-fleshed sweet potatoes (or yams), peeled and cut in thick slices
- Generous pinch of saffron threads, crumbled
- 2 cups chicken stock
- 3 ounces dried apricots, cut in half
- 13 cup (45 grams) untoasted almonds, blanched and skinned (see below)
Method
- Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded frying pan over medium-high heat.
- Season the chicken with salt and pepper and brown for 5 minutes on each side.
- Remove to a bowl.
- Add the remaining oil to the pot, turn the heat to medium and add the onion and a generous pinch of salt.
- Cook, stirring to deglaze the bottom of the pot, for about 5 minutes, until tender.
- Add the cinnamon, turmeric and ginger and stir together.
- Return the chicken to the pot, along with any liquid that has accumulated in the bowl.
- Add the sweet potatoes, saffron, chicken stock and salt to taste, and bring to a simmer.
- Reduce the heat, cover and simmer 20 minutes, stirring occasionally.
- Add the almonds and apricots and continue to simmer until the chicken is tender enough to fall off the bone and the sweet potatoes are falling apart, about 15 minutes.
- Taste and adjust seasoning.
- Serve with rice or another grain, like bulgur.
