ORIENTAL CHICKEN POT

July 30, 2019

Looking for a quick culinary trip to the middle east? This dish is a satisfying mixture of oriental flavours – created with easy to get [in central Europe] ingredients and spices. With little prep- and cooking time this makes for a great weekday meal.

  • 0.1 g saffron
  • 800g chicken filet
  • salt
  • pepper
  • 2 medium onions
  • 4 cloves garlic
  • 1 bunch cilantro
  • 2.5 tablespoons lard
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons mild paprika powder
  • 2 teaspoons hot paprika powder [or 1 small chilli]
  • 200g yoghurt
  • 1 teaspoon corn starch
  • 2 teaspoons sliced almonds

_ soak saffron in 4 tablespoons lukewarm water
_ cut chicken filet into 2cm cubes
_ season with salt and pepper
_ finely dice onions and mince garlic
_ keep a few leaves cilantro for decoration and chop the rest
_ heat lard in a large skillet and brown chicken from all sides [you might need to do this in small batches]
_ remove chicken and saute onions, garlic and cilantro
_ add spices and heat until fragrant

_ combine yoghurt, starch and saffron water and add to the skillet
_ add the chicken and simmer on low heat for about 7 minutes 

_ season to taste with salt and pepper
_ sprinkle with cilantro and serve with rice or couscous

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