Sephardic Chicken Stew With Artichoke and Olives

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READY IN: 1hr 10mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a cast iron or other heavy pot, sautee onion on oil until translucent and tender.
  • Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Dip chicken in this mixture.
  • When onion is translucent, add chicken and cook for 10minutes until browned on all sides.
  • Add 3/4 cup water and crystallized ginger (if using) and continue braising for 20-25minutes on low-medium, mostly covered with lid (do not place lid on tight! Steam should be able to escape).
  • Add water (till 1/2 way up or so), harissa (add less if prefer less spicy dish), green peas, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is soft, sauce has reduced by half, and the smell is already driving you insane.
  • Add artichoke bottoms, and sprinkle kosher salt over the top.
  • Continue cooking on low for another 30minutes until chicken is very tender, and can easily fall off the bone (cooking times may differ depending on your cooking vessel). 2 important points: 1)Don't let the artichoke overcook, or it will be mushy and unappealing; 2)Don't let the chicken dehydrate - if you need to add some more water, do so.
  • Enjoy over a bed of couscous!
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