Please tell me you have a half-hour to make some chicken for dinner. No, wait. You don’t even need to accompany this pot-o-meat. Just set it to simmering, and check it twice . . . it comes out moist and incredibly aromatic. The following recipe comes from the December 2008 Saveur magazine issue. On the hunt for winter eating ideas, I have broken somewhat from the old standby cookbooks in favor of food magazines that accumulate in available space. This magazine never fails to provide inspiration.
Similar to the Moroccan style dish previously posted, this Iraqi chicken recipe calls for a spice blend, and is similar to Indian curries you may have already cooked. I cannot recommend preparing such a mix enough; do it in double or triple quantity and you have ready-to-toss-in spices for several evenings of cooking. Plus, this makes use of potatoes and chick peas – two items that you can easily keep in a winter-season minded pantry.
For the spices, blend the following in your coffee grinder, then wipe out with sugar:
1 1⁄2 tsp. black peppercorns
1⁄2 tsp. cumin seeds
1⁄2 tsp. coriander seeds
2 white or green cardamom pods
2 whole allspice berries
2 whole cloves
1 chile de árbol
3⁄4 tsp. dried rose petals (optional)
1⁄4 tsp. grated nutmeg
1⁄4 tsp. ground cinnamon
1⁄8 tsp. ground ginger
1⁄8 tsp. ground turmeric
For the dish, you’ll need: 1⁄4 cup canola oil
6 cloves garlic
3 small onions, quartered
4 medium waxy-style potatoes,
peeled and quartered
2 bay leaves
2 tbsp. spice mixture (from above) plus 1 tbsp. ground turmeric
1 tbsp. kosher salt, plus more to taste
4 skinless chicken legs (about 1 lb.)
4 skinless chicken thighs (about 1 lb.)
1 19-oz. can chickpeas, drained
4 pieces khubuz al-tannour (Iraqi flat bread),
naan, or pita
1 lemon, quartered
1 tbsp. dried sumac (optional)
To prepare: Heat oil in a 6-qt. pot over medium-high heat. Add garlic, onions, potatoes, bay leaves, spice mixture, turmeric, and salt. Cook, stirring and scraping bottom of pot occasionally, until onions and potatoes are golden, about 10 minutes. Add chicken and 3 1⁄2 cups water; stir to combine. Bring to a boil over high heat, reduce heat to medium, and simmer, uncovered, until chicken is tender and cooked through, 20–25 minutes.
2. Add chickpeas; cook for 5 minutes more. Taste the stew and season with more salt, to taste. Line 4 bowls with torn pieces of the flat bread. Ladle stew over bread. Squeeze a wedge of lemon over each bowl and sprinkle with sumac. (I skipped both of these steps, and it was still delicious. Never have enough lemons on hand . . .)
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