Saturday, August 01, 2015

Stewed Chicken

Stewed Chicken

When the body craves simple yet nourishing fare, this stewed chicken comes to mind. Quick & easy to prepare with minimal fuss, it is one of the rare occasions when I leave the skin on the chicken legs to be discarded just prior to eating. It's made with very few ingredients and yet is deeply satisfying with plain, white rice.

To serve this to children simply omit the green chilies so it's not too spicy for them to enjoy. Add carrots, potatoes and green peas for a traditional stew. The chicken legs should be cooked until the meat falls off the bone.

6 chicken legs, with skin on
6 oz. greek/hung yogurt
2 Tbsp. vegetable oil
2 cinnamon sticks
2 black cardamoms/badi elaich
10 pepper corns
1/4 tsp. fennel seeds
1 large onion, quartered
6-8 cloves of garlic
1 hot green chili
1 tsp. fennel seeds
1 Tbsp. ginger paste
1 large tomato, diced
1 cup simmering chicken broth
1 bunch cilantro, stems and leaves separately chopped
1/8 tsp. Bengali garam masala powder (ground cinnamon, cardamom & cloves)
salt to taste

  1. Wash chicken legs, dry with paper towels & marinate in yogurt for an hour.
  2. Blanch onions, garlic, green chili & 1 tsp. fennel seeds in some water & blend to a paste with salt.
  3. Heat oil over medium high heat in a non-stick skillet & brown chicken on all sides, keeping skin intact.
  4. Stir blended mixture with ginger paste and yogurt in which chicken was marinated.
  5. Remove chicken legs from skillet and set aside.
  6. In same skillet, sputter 1/4 tsp. fennel seeds, cinnamon, cardamoms and pepper corns.
  7. Add cilantro stems, onion paste and tomatoes & stir-fry over medium heat until oil resurfaces.
  8. Return chicken legs to skillet and stir well to coat with the sauce in the pan.
  9. Pour simmering broth into skillet, cover and simmer over medium-low heat for 20-30 minutes until meat falls off the bones.
  10. Adjust salt to taste, sprinkle with cilantro leaves and garnish with Bengali garam masala.
Serve over hot basmati/jasmine rice.

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